FIG AND POMEGRANATE TAPENADE

Fig and Pomegranate Tapenade image

Provided by Jayne Cohen

Yield Makes about 1 3/4 cups

Number Of Ingredients 8

Previous Next

8 ripe fresh figs, stemmed, halved
1 1/2 tablespoons olive oil
1/2 cup Kalamata olives, pitted, coarsely chopped
1 tablespoon drained capers
2 1/2 teaspoons pomegranate molasses*
2 teaspoons chopped fresh rosemary
1/2 teaspoon Sherry wine vinegar
1/2 cup walnuts, toasted, coarsely chopped

Steps:

Preheat broiler. Line small baking sheet with foil. Brush foil with olive oil. Lightly brush figs with 1/2 tablespoon olive oil. Arrange figs, cut side up, on sheet. Broil until figs are lightly browned at edges, about 3 minutes. Cool on baking sheet.
Combine figs, olives, capers, pomegranate molasses, rosemary, and vinegar in processor. Using on/off turns, coarsely chop figs and olives. With motor running, add remaining 1tablespoon oil. Season to taste with salt and pepper. Transfer to bowl. Stir in walnuts. Let tapenade stand 2 hours at room temperature to blend flavors. (Can be prepared 5 days ahead. Cover and refrigerate. Bring to room temperature before serving.)
*A thick pomegranate syrup that's available at Middle Eastern markets and some supermarkets.