FIG AND OLIVE TAPENADE
This is an easy gourmet appetizer. I've brought this to several parties and it is always a hit! I often add some chopped green olives to the olive mixture and a little more balsamic. Goat cheese may also be used in place of the cream cheese. Serve with slices of French bread or crackers.
Provided by Anonymous
Categories Appetizers and Snacks Vegetable Olives
Time 4h25m
Yield 6
Number Of Ingredients 12
Steps:
- Combine figs and water in a saucepan over medium heat. Bring to a boil, and cook until tender, and liquid has reduced. Remove from heat, and stir in the olive oil, balsamic vinegar, rosemary, thyme, and cayenne. Add olives and garlic, and mix well. Season with salt and pepper to taste. Cover, and refrigerate for 4 hours or overnight to allow flavors to blend.
- Unwrap cream cheese block, and place on a serving platter. Spoon tapenade over cheese, and sprinkle with walnuts. Serve with slices of French bread or crackers.
Nutrition Facts : Calories 326.7 calories, Carbohydrate 26.4 g, Cholesterol 41.1 mg, Fat 24 g, Fiber 4.8 g, Protein 5.2 g, SaturatedFat 9.5 g, Sodium 361.1 mg, Sugar 18.6 g
FIG AND OLIVE TAPENADE
Make and share this Fig and Olive Tapenade recipe from Food.com.
Provided by sofie-a-toast
Categories Spreads
Time 40m
Yield 1 1/2 cups
Number Of Ingredients 10
Steps:
- In a medium-sized saucepan, simmer the figs in the water for about 30 minutes, until very tender. Drain, reserving a few tablespoons of the liquid.
- In a food processor or with an immersion blender, pulse the pitted olives, drained figs, lemon juice, mustard, garlic, capers, and fresh rosemary to create a thick paste. Pulse in the olive oil until you've achieved a chunky-smooth paste. Season with black pepper and salt, if necessary. (The spread can be thinned with a bit of the reserved fig poaching liquid.).
- Serve tapenade with slices of baguette or pita triangles that have been lightly brushed with olive oil and perhaps sprinkled with salt and fresh thyme, or a dusting of chili powder, then toasted on a baking sheet in the oven until nice and crisp.
FIG TAPENADE
A French style tapenade which can be prepared several days in advance and refrigerated. A fantastic appetizer when spread on a toasted baguette slice or an English muffin and topped with cheese.
Provided by Elly in Canada
Categories Spreads
Time 30m
Yield 8-16 serving(s)
Number Of Ingredients 10
Steps:
- Note: I have prepared this appetizer several times using small pieces of brie or crumbled Gorgonzola to replace the goat cheese. Sweet and tangy flavours blend well.
- Combine figs and water in a small saucepan over medium heat. Cook 5 minutes, stirring often until liquid is absorbed, place fig mixture into a small bowl.
- Stir in olives, vinegar, oil, thyme and pepper, set aside.
- Preheat oven to 375 degrees.
- Top each toasted muffin half with cheese and 1 tablespoon of fig tapenade.
- Place muffin halves on a foil-lined baking sheet.
- Bake for 15 minutes or until cheese melts.
- Cut each baked muffin in half or quarters for bite-sized pieces.
- If you use baguette slices, arrange on a baking sheet, broil until lightly toasted on one side only; then spread untoasted side with tapenade and top with cheese.
- Garnish with thyme sprigs. Serve and enjoy!
- On the day of the party, assemble the "mini pizzas" up to an hour in advance, cover and leave at room temperature until ready to bake.
KALAMATA AND FIG TAPENADE
Tapenade is a Provencal olive paste that we like to refer to as one of our "gold of the fridge" items because it can add depth and interest to any number of dishes. Just a few spoonfuls can change everyday mashed potatoes, vinaigrettes, or omelets into something really special. This recipe is a great introduction of tapenade, because it doesn't contain the traditional anchovies, and the figs add a sweetness that mellows the strong briny flavor of the olives. Adapted from the "Big Book of Appetizers" cookbook.
Provided by TxGriffLover
Categories Spreads
Time 10m
Yield 1 1/2 cups
Number Of Ingredients 12
Steps:
- Place the olives, figs, lemon zest and juice, garlic, capers, red pepper flakes, thyme, pepper, and parsley in the work bowl of a food processor. Pulse a few times to blend, but do not puree. Add the oil and pulse a few more times to form a cohesive but still coarse paste. Add the walnuts and pulse until they are chopped but small pieces are still visible.
- Make ahead: Tapenade can be made up to 1 week ahead and kept, covered, in the refrigerator.
Nutrition Facts : Calories 694, Fat 62.5, SaturatedFat 7.5, Sodium 962.5, Carbohydrate 35.7, Fiber 9.7, Sugar 17.4, Protein 8.6
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