I've had many olive tapenades over the years, but what I especially like about this one is the addition of the figs. They add a wonderful sweetness that cuts through the saltiness from the olives. And the balsamic vinegar and rosemary round out the flavor nicely. But for me it wouldn't be complete without some tangy goat cheese. Then again, I think goat cheese makes almost everything better. But for the record, it's not good in coffee. Trust me.
FIG AND OLIVE TAPENADE
Yield: about 1 cup
4 oz. dried figs (mission or calimyrna),
stemmed
1/2 cup kalamata
olives
1/2 cup green
olives, pimiento-stuffed
2-3 tablespoons
extra virgin olive oil
1 teaspoon minced
fresh rosemary
1 tablespoon
balsamic vinegar
1. Mince
figs and olives finely (or for a finer texture, pulse a few times in the
food processor).
2. Add
rosemary, balsamic vinegar and olive oil and mix (or process). You may need to
add a little more olive oil to get to the texture/consistency you want.
3. Serve
as a dip or spread with crostini or crackers and
goat cheese.
from food52
(added by Kayb)
dried figs |
figs and olives in the food processor No way was I chopping these by hand when I could quickly process them (plus I actually do prefer a finer texture). |
pulsed |
adding rosemary, balsamic vinegar and olive oil |
fig and olive tapenade |
served with goat cheese and petits toasts |
.
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