FIG AND WALNUT TAPENADE WITH GOAT CHEESE
Categories Condiment/Spread Olive Vegetarian Goat Cheese Fig Walnut Fall Bon Appétit
Yield Makes 20 servings
Number Of Ingredients 12
Steps:
- Combine chopped figs and 1/3 cup water in heavy medium saucepan. Cook over medium-high heat until liquid evaporates and figs are soft, about 7 minutes. Transfer to medium bowl. Mix in olives, olive oil, balsamic vinegar, capers, and chopped thyme. Season tapenade to taste with salt and pepper. (Can be made 3 days ahead. Cover and refrigerate. Bring to room temperature before serving.)
- Arrange overlapping cheese rounds in circle in center of medium platter. Stir chopped walnuts into tapenade; spoon into center of cheese circle. Garnish with walnut halves and thyme sprigs, if desired. Serve with breads and/or crackers.
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
BLACK OLIVE TAPENADE
Steps:
- In a blender add the olives, garlic and anchovy and blend, then add olive oil one tablespoon at a time and blend until you reach desired density. (taste and add a pinch or two of salt if needed). Serve with crackers or sliced bread.
Nutrition Facts : Calories 723 kcal, Carbohydrate 10 g, Protein 3 g, Fat 78 g, SaturatedFat 10 g, Cholesterol 2 mg, Sodium 3681 mg, Fiber 7 g, Sugar 1 g, ServingSize 1 serving
BLACK OLIVE AND FIG TAPENADE
A twist on the Spanish tapa bar staple. Serve on crackers or bread.
Provided by Mikekey *
Categories Fruit Appetizers
Time 10m
Number Of Ingredients 7
Steps:
- 1. Put all ingredients in blender or food processor and pulse until blended to desired consistency.
- 2. Serve at room temperature.
BLACK OLIVE AND FIG TAPENADE
Make and share this Black Olive and Fig Tapenade recipe from Food.com.
Provided by Outta Here
Categories Spreads
Time 10m
Yield 1 1/2 cups
Number Of Ingredients 7
Steps:
- Put all ingredients in blender or food processor and pulse until blended to desired consistency.
- Serve at room temperature.
Nutrition Facts : Calories 628.1, Fat 41.9, SaturatedFat 5.8, Sodium 539.9, Carbohydrate 69, Fiber 11.6, Sugar 48.2, Protein 4.2
FIG AND BLACK OLIVE TAPéNADE
This is Carrie Brown's recipe--the tapenade she sold in her Sonoma shop and the recipe for which she included in her "Jimtown Store Cookbook." Serve this tapénade with slices of baguette that have been lightly brushed with olive oil and toasted in the oven, or smear a layer of it on a sandwich with goat cheese, juicy-ripe summer tomatoes, and lightly dressed arugula. Originally posted here by Mean Chef.
Provided by Chef Kate
Categories Spreads
Time 45m
Yield 1 cup
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.
- If using a food processor, 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). If using a mortar and pestle, mash the olives with the garlic, capers, and fresh rosemary.
- Pound in the drained figs.
- Once they are broken up, add the olive oil and season with black pepper, fig poaching liquid, and salt, if necessary.
Nutrition Facts : Calories 1313.5, Fat 123.5, SaturatedFat 17, Sodium 1425.5, Carbohydrate 60.1, Fiber 12.3, Sugar 36.6, Protein 4.4
BLACK OLIVE AND FIG TAPENADE
Delectable black olive tapenade that is suitable for crackers, on crustinis, baguettes, or even versatile enough to smother on a chicken breast and bake in the oven.
Provided by jenduthie
Categories Spreads
Time 20m
Yield 2 CUPS, 6 serving(s)
Number Of Ingredients 8
Steps:
- This is a very easy recipe. Simply add the olives, dried figs (softened - microwave them with a bit of water), and capers in a food processor. Add the anchovy paste, garlic, and fresh herbs. Pulsate until semi pureed, but still chunky.
Nutrition Facts : Calories 49.9, Fat 2.8, SaturatedFat 0.4, Cholesterol 2.3, Sodium 323.4, Carbohydrate 6, Fiber 1.5, Sugar 3, Protein 1.4
EASY BLACK OLIVE TAPENADE (WITH A GREEN OLIVE VERSION TOO!)
Black Olive Tapenade is a savoury paste made from olives, capers and anchovies that's delicious served on toasts or a dip. This easy olive spread makes a great appetizer.
Provided by Marie
Categories Appetizer finger food
Time 10m
Number Of Ingredients 5
Steps:
- Combine olives, garlic, anchovies, capers and 1 tablespoon olive oil in the food processor. Do not add any salt!
- Process about 15 seconds, scrape down the edges with a spatula and add the other 1 tablespoon olive oil.
- Process again until almost smooth but still a little bit chunky(about 30 seconds). You should not be able to see any garlic chunks left but it shouldn't be a super smooth paste either
- Serve tapenade immediately on toasted bread or store it in the fridge, in an airtight glass container.
Nutrition Facts : ServingSize 1 tablespoon, Calories 34 kcal, Fat 3 g, Sodium 200 mg
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