Ingredients
-
1/2
-
3/4
-
1
-
1 1/2
-
2
-
1
-
1/2
-
1
-
1/3
-
-
-
-
-
-
Directions
Fig and Olive Tapenade,a twist on an old favorite,My husband and I were both very impressed by how delicious this is! I’ve had jarred tapenade before and it just tastes like chopped olives. This is so much better with hints of rosemary and sweetness from the figs. We used it as a sandwich spread and it really made the sandwich.
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Steps
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1
Done
|
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. |
|
2
Done
|
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 Youve 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.). |
|
3
Done
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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. |
