Walnut And Fig Tapenade With Goat Cheese
Time
30 Mins
Servings
20
Diet Restriction - - -
Rating
0 Votes
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Secret Ingredients
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
Directions
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.
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