Chunky Tapenade with Figs and Olives
Tapenade is an Italian dish whose principal ingredients are olives, anchovies, garlic and capers. Highly versatile, it is usually processed smooth and used as a dip or as a topping for such proteins as chicken and fish.
I came across this basic recipe a few years ago and, with a couple of tweaks, it has become my favorite minimal-fuss appetizer contribution for holiday parties. The tanginess of goat cheese, the sweetness of fresh figs and the briny saltiness of Kalamata olives -- what a great combination to pile onto a sturdy cracker! I substituted pantry-staple fish sauce for the anchovies and I like to leave the ingredients chunky for greater interest. But feel free to use your food processor for a traditional texture.
Make a festive plate with seasonal pomegranate seeds and rosemary sprigs. You can substitute cream cheese for goat cheese to achieve a less tangy dish.
Fresh figs and Kalamata olives are the base for this unique appetizer.
- 8 oz Fresh Figs (coarsely chopped)
- 8 oz Kalamata Olives (pitted, coarsely chopped)
- 1 tbsp EV Olive Oil
- 2 tbsp Balsamic Vinegar
- 1/2 tsp Fish Sauce
- 1.5 tsp Dried Rosemary (chopped fine)
- 1 tsp Dried Thyme
- 1 clove Garlic (minced or grated)
- 8 oz Goat Cheese (Softened)
Stir all ingredients except walnuts together in a non-reactive bowl. Cover and refrigerate for at least four hours and preferably overnight.
To serve: Slice goat cheese onto a medium size serving plate, leaving room in the center. Spoon tapenade into the center. Top with toasted walnuts, garnish with pomegranate seeds and rosemary sprigs.
Keeps for one week, improving as dried herbs macerate and flavors combine.