Fig & Pine Nut Tapenade

Fig & Pine Nut Tapenade

Fig & Pine Nut Tapenade

I am just a fool for any spread/dip/tapenade type of appetizer.   I’m sure it has nothing to do with the fact that this category of appetizer is usually accompanied by a piece of warm crusty bread….or crostini….or flaky cracker.  Yes, I am a lover of carbs and this is a perfect excuse to indulge in some carb lovin’. 

With the fall season among us, I tend to entertain more in the house, and this tapenade is a winner, whether or not you feel like sharing with your nearest and dearest. 

Fig & Pine Nut Tapenade
1 c. chopped stemmed dried figs
1/3 c. water
1/3 c. chopped pitted Kalamata olives
1 Tbs. extra-virgin olive oil
1 Tbs. balsamic vinegar
1 Tbs. drained capers, chopped
1 1/2 tsp. chopped fresh thyme (or 1/2 tsp. dried thyme)
1/2 c. toasted pine nuts (I’m sure walnuts would work too, because those damn pine nuts are kinda spendy, right?)

Combine chopped figs and 1/3 cup water in saucepan. Cook over medium heat until liquid evaporates and figs are soft. Transfer to medium bowl. Mix in all other ingredients and season with salt and pepper. Cover & refrigerate.

I served this tapenade with herbed goat cheese and crostini. The goat cheese mellows out the flavor of the tapenade and the crustiness of the crostini adds the necessary texture. Best when served at room temperature.

Keep on cooking in the Kitch-Zen!  🙂 Daniela

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