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.
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