Walnut and Fig Tapenade With Goat Cheese |
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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 20 |
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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. 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:
1. Combine chopped figs and 1/3 cup water in heavy saucepan.
2. Cook over medium-high heat until liquid evaporates and figs are soft, about 7 minutes.
3. Transfer to medium bowl.
4. Mix in olives, olive oil, balsamic vinegar, capers, and chopped thyme.
5. Season tapenade to taste with salt and pepper.*.
6. Cover and refrigerate.
7. Bring to room temperature before serving.
8. *This dish can be prepared 2 days in advance.
9. Arrange overlapping cheese rounds in the center of a medium platter.
10. Stir chopped walnuts into tapenade and place in center of cheese circle.
11. Garnish with walnut HALVES and thyme sprigs.
12. Serve with great crackers.
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