Fig and Olive Tapenade

Fig and Olive Tapenade

176

"This is an easy gourmet appetizer. I've brought this to several parties and it is always a hit! I often add some chopped green olives to the olive mixture and a little more balsamic. Goat cheese may also be used in place of the cream cheese. Serve with slices of French bread or crackers."

Ingredients

4 h 25 m {{adjustedServings}} servings 327 cals
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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 327 kcal
  • 16%
  • Fat:
  • 24 g
  • 37%
  • Carbs:
  • 26.4g
  • 9%
  • Protein:
  • 5.2 g
  • 10%
  • Cholesterol:
  • 41 mg
  • 14%
  • Sodium:
  • 361 mg
  • 14%

Based on a 2,000 calorie diet

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Directions

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  1. Combine figs and water in a saucepan over medium heat. Bring to a boil, and cook until tender, and liquid has reduced. Remove from heat, and stir in the olive oil, balsamic vinegar, rosemary, thyme, and cayenne. Add olives and garlic, and mix well. Season with salt and pepper to taste. Cover, and refrigerate for 4 hours or overnight to allow flavors to blend.
  2. Unwrap cream cheese block, and place on a serving platter. Spoon tapenade over cheese, and sprinkle with walnuts. Serve with slices of French bread or crackers.

Footnotes

  • Note:
  • To toast walnuts, heat oven to 350 degrees F (175 degrees C). Place nuts in a single layer on a baking sheet. Bake for 10 minutes, or until lightly browned and fragrant.
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Reviews

176
  1. 220 Ratings

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Should have read more reviews: dried thyme doesn't work...it remains hard. That said, I'll add fresh thyme next time, and maybe add it to the simmering figs. Also, I used fresh figs (awesome!) ...

This recipe really caught my eye as I was looking for a different dip to serve at our party. It had only been given one review with 5 stars and it hit the "nail on the head". It is definitely ...

I love this recipe! I have to make some appetizers for an upcoming party and chose a few safe ones and decided on this one for a change of pace. I did a test run of all the recipes and at first...