Directions:
- Preheat broiler. Line small baking sheet with foil. Brush foil with olive oil. Lightly brush figs with 1/2 tablespoon olive oil. Arrange figs, cut side up, on sheet. Broil until figs are lightly browned at edges, about 3 minutes. Cool on baking sheet.
- Combine figs, olives, capers, pomegranate molasses, rosemary, and vinegar in processor. Using on/off turns, coarsely chop figs and olives. With motor running, add remaining 1tablespoon oil. Season to taste with salt and pepper. Transfer to bowl. Stir in walnuts. Let tapenade stand 2 hours at room temperature to blend flavors. (Can be prepared 5 days ahead. Cover and refrigerate. Bring to room temperature before serving.)
- *A thick pomegranate syrup that's available at Middle Eastern markets and some supermarkets.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 1106.58 Kcal (4633 kJ) | ||
| Calories from fat | 692.76 Kcal | ||
| % Daily Value* | |||
| Total Fat | 76.97g | 118% | |
|---|---|---|---|
| Sodium | 1289.93mg | 54% | |
| Potassium | 1267.67mg | 27% | |
| Total Carbs | 93.17g | 31% | |
| Sugars | 68.08g | 272% | |
| Dietary Fiber | 16.83g | 67% | |
| Protein | 19.21g | 38% | |
| Vitamin C | 10.4mg | 17% | |
| Iron | 2.4mg | 13% | |
| Calcium | 192.9mg | 19% | |
| Amount Per 100 g | |||
| Calories | 175.91 Kcal (736 kJ) | ||
| Calories from fat | 110.13 Kcal | ||
| % Daily Value* | |||
| Total Fat | 12.24g | 118% | |
|---|---|---|---|
| Sodium | 205.06mg | 54% | |
| Potassium | 201.52mg | 27% | |
| Total Carbs | 14.81g | 31% | |
| Sugars | 10.82g | 272% | |
| Dietary Fiber | 2.68g | 67% | |
| Protein | 3.05g | 38% | |
| Vitamin C | 1.7mg | 17% | |
| Iron | 0.4mg | 13% | |
| Calcium | 30.7mg | 19% | |
* 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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