Fig and Walnut Tapenade with Goat Cheese
- Preparing Time: -
- Total Time: -
- Served Person: Makes 20 servings
- 1/3 cup water
- 2 tablespoons extra-virgin olive oil
- 1 tablespoon balsamic vinegar
- 1/2 cup chopped toasted walnuts
- 1 1/2 teaspoons chopped fresh thyme
- fresh thyme sprigs (optional)
- Carbohydrate 2 g(1%)
- Cholesterol 7 mg(2%)
- Fat 7 g(11%)
- Fiber 1 g(2%)
- Protein 3 g(7%)
- Saturated Fat 3 g(13%)
- Sodium 97 mg(4%)
- Calories 83
Preparation Combine chopped figs and 1/3 cup water in heavy medium saucepan. Cook over medium-high heat until liquid evaporates and figs are soft, about 7 minutes. Transfer to medium bowl. Mix in olives, olive oil, balsamic vinegar, capers, and chopped thyme. Season tapenade to taste with salt and pepper. (Can be made 3 days ahead. Cover and refrigerate. Bring to room temperature before serving.) Arrange overlapping cheese rounds in circle in center of medium platter. Stir chopped walnuts into tapenade; spoon into center of cheese circle. Garnish with walnut halves and thyme sprigs, if desired. Serve with breads and/or crackers.
Preparation Combine chopped figs and 1/3 cup water in heavy medium saucepan. Cook over medium-high heat until liquid evaporates and figs are soft, about 7 minutes. Transfer to medium bowl. Mix in olives, olive oil, balsamic vinegar, capers, and chopped thyme. Season tapenade to taste with salt and pepper. (Can be made 3 days ahead. Cover and refrigerate. Bring to room temperature before serving.) Arrange overlapping cheese rounds in circle in center of medium platter. Stir chopped walnuts into tapenade; spoon into center of cheese circle. Garnish with walnut halves and thyme sprigs, if desired. Serve with breads and/or crackers.
