MOROCCAN TAPENADE

Moroccan Tapenade image

The sweet-salty taste of olives paired with figs is a inspired combination. Use my tapenade an appetizer and serve with crackers. -julie merriman, Seattle, Washington

Provided by Taste of Home

Time 25m

Yield 4 cups.

Number Of Ingredients 13

Ingredients

10 ounces dried figs
3/4 cup tequila
2 cups pimiento-stuffed olives
1 cup pitted Greek olives
1/2 cup pickled hot cherry peppers, seeded and quartered
2 shallots, finely chopped
3 tablespoons fresh lime juice
2 tablespoons olive oil
2 tablespoons minced fresh basil
2 teaspoons ground cumin
2 teaspoons ground coriander
1-1/2 teaspoons grated lime zest
Assorted crackers

Steps:

Place figs in a food processor; cover and pulse until coarsely chopped. Place in a small bowl; add tequila. Let stand for 10 minutes., Meanwhile, combine the olives, peppers and shallots in a food processor; cover and pulse until coarsely chopped. Transfer to a large bowl. Stir in the lime juice, olive oil, basil, cumin, coriander and lime zest. Drain figs, pressing to remove liquid. Add figs to olive mixture. Serve with crackers., Moroccan Tapenade may be used to prepare the following recipe:

Nutrition Facts : Calories 67 calories, Fat 4g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 293mg sodium, Carbohydrate 8g carbohydrate (5g sugars, Fiber 1g fiber), Protein 1g protein.