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Fig and Olive Tapenade |
"This is an clean connoisseur appetizer. I've brought this to numerous parties and it's far always a success! I regularly add some chopped inexperienced olives to the olive mixture and a touch greater balsamic. Goat cheese can also be utilized in region of the cream cheese. Serve with slices of French bread or crackers."
Ingredients :
- 1 cup chopped dried figs
- 1/2 cup water
- 1 tablespoon olive oil
- 2 tablespoons balsamic vinegar
- 1 teaspoon dried rosemary
- 1 teaspoon dried thyme
- 1/4 teaspoon cayenne pepper
- 2/three cup chopped kalamata olives
- 2 cloves garlic, minced
- salt and pepper to taste
- 1/three cup chopped toasted walnuts
- 1 (eight ounce) bundle cream cheese
Instructions :
Prep : 15M | Cook : 6M | Ready in : 4H25M |
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- Combine figs and water in a saucepan over medium heat. Bring to a boil, and prepare dinner till gentle, and liquid has decreased. Remove from heat, and stir within the olive oil, balsamic vinegar, rosemary, thyme, and cayenne. Add olives and garlic, and blend nicely. Season with salt and pepper to taste. Cover, and refrigerate for 4 hours or in a single day to permit flavors to mixture.
- Unwrap cream cheese block, and area on a serving platter. Spoon tapenade over cheese, and sprinkle with walnuts. Serve with slices of French bread or crackers.
Notes :
- To toast walnuts, warmth oven to 350 tiers F (175 stages C). Place nuts in a unmarried layer on a baking sheet. Bake for 10 minutes, or till lightly browned and aromatic.
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