Fig And Walnut Tapenade Recipes

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WALNUT AND FIG TAPENADE WITH GOAT CHEESE



Walnut and Fig Tapenade With Goat Cheese image

This recipe has been passed around amongst my friends. Went to a party, asked for the recipe, because with this appetizer, Diana Krall to set the mood, let's say, it's perfect.

Provided by Lalaloob

Categories     Spreads

Time 30m

Yield 20 serving(s)

Number Of Ingredients 12

1/3 cup chopped pitted kalamata olive
2 tablespoons extra virgin olive oil
1 cup chopped calimyrna fig
1/3 cup water
1 tablespoon balsamic vinegar
1 1/2 teaspoons chopped fresh thyme
1 tablespoon drained capers, chopped
1/2 cup chopped toasted walnuts
11 ounces logs soft fresh goat cheese
1/2 cup chopped toasted walnuts
1/4 cup toasted walnut halves
fresh thyme sprig

Steps:

  • Combine chopped figs and 1/3 cup water in heavy 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.*.
  • Cover and refrigerate.
  • Bring to room temperature before serving.
  • *This dish can be prepared 2 days in advance.
  • Arrange overlapping cheese rounds in the center of a medium platter.
  • Stir chopped walnuts into tapenade and place in center of cheese circle.
  • Garnish with walnut HALVES and thyme sprigs.
  • Serve with great crackers.

Nutrition Facts : Calories 104.3, Fat 9.7, SaturatedFat 2.9, Cholesterol 7.2, Sodium 89.9, Carbohydrate 1.3, Fiber 0.6, Sugar 0.3, Protein 4

KALAMATA AND FIG TAPENADE



Kalamata and Fig Tapenade image

Tapenade is a Provencal olive paste that we like to refer to as one of our "gold of the fridge" items because it can add depth and interest to any number of dishes. Just a few spoonfuls can change everyday mashed potatoes, vinaigrettes, or omelets into something really special. This recipe is a great introduction of tapenade, because it doesn't contain the traditional anchovies, and the figs add a sweetness that mellows the strong briny flavor of the olives. Adapted from the "Big Book of Appetizers" cookbook.

Provided by TxGriffLover

Categories     Spreads

Time 10m

Yield 1 1/2 cups

Number Of Ingredients 12

1 cup black kalamata olive, pitted
1/3 cup dried mission figs, stems removed
zest of one lemon, grated
1 1/2 tablespoons fresh lemon juice
1 garlic clove, minced
1 tablespoon capers, rinsed and drained
1/4 teaspoon crushed red pepper flakes
2 teaspoons fresh thyme
1/2 teaspoon fresh ground black pepper
1/4 cup fresh Italian parsley, coarsely chopped
3 tablespoons olive oil
1/2 cup toasted walnuts

Steps:

  • Place the olives, figs, lemon zest and juice, garlic, capers, red pepper flakes, thyme, pepper, and parsley in the work bowl of a food processor. Pulse a few times to blend, but do not puree. Add the oil and pulse a few more times to form a cohesive but still coarse paste. Add the walnuts and pulse until they are chopped but small pieces are still visible.
  • Make ahead: Tapenade can be made up to 1 week ahead and kept, covered, in the refrigerator.

Nutrition Facts : Calories 694, Fat 62.5, SaturatedFat 7.5, Sodium 962.5, Carbohydrate 35.7, Fiber 9.7, Sugar 17.4, Protein 8.6

FIG AND WALNUT TAPENADE



Fig and Walnut Tapenade image

From "Wine Lover's Healthy Weight-Loss Plan" Recommended Wine Pairing: Syrah or Merlot Serve with sliced whole-wheat baguette topped with a slather of goat cheese! Also great with beef, chicken, pork, or salmon!

Provided by GoldsmithLissa

Categories     Spreads

Time 5m

Yield 4-6 serving(s)

Number Of Ingredients 9

1 lb fresh figs, cleaned and stemmed or 8 ounces dried mission figs, stemmed and quartered
1/2 kalamata olive, pitted
2 tablespoons olive oil
1 tablespoon balsamic vinegar
1 tablespoon capers, drained
1 tablespoon fresh thyme, chopped
2 teaspoons lemon zest
1 -3 garlic clove, peeled
2/3 cup walnuts, toasted

Steps:

  • Combine ingredients in food processor. Process until almost smooth. Refrigerate until serving.
  • Serve warm or at room temperate.

Nutrition Facts : Calories 274.6, Fat 19.9, SaturatedFat 2.2, Sodium 70.4, Carbohydrate 25.1, Fiber 4.9, Sugar 19, Protein 4

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