About this recipe:This is an easy gourmet starter. I often add some chopped green olives to the olive mixture and a little more balsamic. A fresh, rindless goat's cheese may also be used in place of the cream cheese. Serve with slices of toasted baguette or crackers.
200g (7 oz) chopped dried figs
125ml (4 fl oz) water
1 tablespoon olive oil
2 tablespoons balsamic vinegar
good pinch chopped fresh rosemary
good pinch chopped fresh thyme
1/4 teaspoon cayenne pepper
150g (5 oz) pitted Kalamata olives, chopped
2 cloves garlic, minced
salt and freshly ground black pepper to taste
5 tablespoons chopped toasted walnuts
1 (200g) tub cream cheese
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Method Prep:15min › Cook:10min › Ready in:25min
Combine figs and water in a saucepan over medium heat. Bring to the boil and cook until tender and liquid has reduced. Remove from heat and stir in 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 flavours to meld.
Scoop cream cheese out of the tub and place it on a serving platter. Spoon tapenade over cheese and sprinkle with toasted walnuts.
2 points to make: take note that it should be left if possible OVERNIGHT to allow flavours to mature so give yourself that time. Also, not reading the recipe correctly I went ahead and pureed all the ingredients. Although it was a fantastic spread, next time I will remember to finely chop ingredients so it has a "chutney" consistency instead. - 07 Aug 2008