Fig and Pomegranate Tapenade |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Serve with: Roast leg of lamb. Combine with: Crusty bread spread with goat cheese. Use as: A seasoning for roast chicken (spread tapenade under the skin before cooking). Ingredients:
8 ripe fresh figs, stemmed, halved |
1 1/2 tablespoons olive oil |
1/2 cup kalamata olives, pitted, coarsely chopped |
1 tablespoon drained capers |
2 1/2 teaspoons pomegranate molasses |
2 teaspoons chopped fresh rosemary |
1/2 teaspoon sherry wine vinegar |
1/2 cup walnuts, toasted, coarsely chopped |
Directions:
1. 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.
2. 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.)
3. *A thick pomegranate syrup that's available at Middle Eastern markets and some supermarkets.
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