Fig and Pomegranate Tapenade
- Preparing Time: -
- Total Time: -
- Served Person: Makes about 1 3/4 cups
- 1 1/2 tablespoons olive oil
- 2 teaspoons chopped fresh rosemary
- 1 tablespoon drained capers
- Carbohydrate 28 g(9%)
- Fat 11 g(16%)
- Fiber 4 g(17%)
- Protein 2 g(3%)
- Saturated Fat 1 g(7%)
- Sodium 187 mg(8%)
- Calories 200
Preparation 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.
Preparation 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.
