Directions:
- 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
| Amount Per 1 Serving | |||
| Calories | 196.21 Kcal (821 kJ) | ||
| Calories from fat | 112.82 Kcal | ||
| % Daily Value* | |||
| Total Fat | 12.54g | 19% | |
|---|---|---|---|
| Cholesterol | 5.2mg | 2% | |
| Sodium | 241.72mg | 10% | |
| Potassium | 226.1mg | 5% | |
| Total Carbs | 19.34g | 6% | |
| Sugars | 12.95g | 52% | |
| Dietary Fiber | 3.15g | 13% | |
| Protein | 2.77g | 6% | |
| Vitamin C | 1mg | 2% | |
| Iron | 1mg | 6% | |
| Calcium | 60.1mg | 6% | |
| Amount Per 100 g | |||
| Calories | 213.94 Kcal (896 kJ) | ||
| Calories from fat | 123.02 Kcal | ||
| % Daily Value* | |||
| Total Fat | 13.67g | 19% | |
|---|---|---|---|
| Cholesterol | 5.67mg | 2% | |
| Sodium | 263.57mg | 10% | |
| Potassium | 246.54mg | 5% | |
| Total Carbs | 21.09g | 6% | |
| Sugars | 14.12g | 52% | |
| Dietary Fiber | 3.44g | 13% | |
| Protein | 3.02g | 6% | |
| Vitamin C | 1mg | 2% | |
| Iron | 1.1mg | 6% | |
| Calcium | 65.5mg | 6% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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