Name: Fig and Walnut Tapenade with Goat Cheese
Yield: Makes 20 servings
Ingredients: 1 cup chopped stemmed dried Calimyrna figs; 1/3 cup water; 1/3 cup chopped pitted Kalamata olives or other brine-cured black olives; 2 tablespoons extra-virgin olive oil; 1 tablespoon balsamic vinegar; 1 tablespoon drained capers, chopped; 1 1/2 teaspoons chopped fresh thyme; 2 5.5-ounce logs soft fresh goat cheese (such as Montrachet), each cut crosswise into 1/2-inch-thick rounds; 1/2 cup chopped toasted walnuts; 1/4 cup toasted walnut halves; Fresh thyme sprigs (optional); Assorted breads and/or crackers

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Fig and Walnut Tapenade with Goat CheeseMark Thomas

Here's a delicious twist on the classic olive tapenade from Provence. This recipe would also be good with toasted pine nuts in place of walnuts. If there's any leftover tapenade, serve it with chicken, pork, or lamb.

Recipe notes

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