Fig & Olive Tapenade
I have a weakness for bite-sized nibbles. Everything is so much cuter when it’s pint-sized or wrapped up in a neat little package. The thought of a obese cheeseburger makes me cringe. But, if that cheeseburger was divided into 20 petite sliders, I could eat my weight in them. Just a simple triscuit cracker transforms with an elegant topping which is where my fig & olive tapenade recipe comes into play.
Remember when I said I used to be a picky eater? Well, olives used to be one of the foods I despised. So in order to slowly introduce them into my diet (baby steps remember) I would mix them with something a little sweeter to dull their briny flavor. Awhile back I stumbled across a recipe for this tapenade (which may have been this David Lebowitz recipe) soon lost it and was forced to wing it. Every time I make it, I’ll just dump all the ingredients into the food processor, or at least all the ones I can remember, and pulse it together.
Even though I absolutely love olives now, I still prefer this tapenade with luscious figs. It’s more of a compote really. In order to balance out the sweetness of the tapenade, I love to pair it with a thin ribbon of proscuitto and a dallop of goat cheese. Those components tie it all together in a nice little package. Just like I like.
Fig & Olive Tapenade
1 clove of garlic
1 cup of dried figs, quartered (you can find them next to the dried cranberries and raisins)
1/2 cup of kalamata olives, rinsed and pitted
1 teaspoon of capers, rinsed
1/2 lemon, juiced
1 teaspoon dijon mustard
1 tablespoon honey
1 tablespoon chopped rosemary
pinch of salt and pepper
1/4 cup of extra virgin olive oil
Optional: prosciutto and goat cheese
Place the garlic clove in a food processor and pulse a few times to make sure it gets minced thoroughly. Then add in the dried figs, olives, capers, lemon juice, dijon mustard, honey, rosemary, salt, pepper, and olive oil.
Pulse about 12 times, or until blended but still slightly chunky.
Use as a dip with crackers or toasted bread.
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