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Fig and Walnut Tapenade with Goat Cheese

Status Approved
Name	Fig and Walnut Tapenade with Goat Cheese
Category	Appetizers & Snacks
Source	Kate
Difficulty	Easy
Prep. Time	10 minutes
Cook Time	7 minutes
Introduction
	I can't seem to find a picture of this recipe but I guarantee it's a winner. I served this at an appetizer buffet I hosted one year and I was sorry I didn't make several of these because it went so fast.
Ingredients
	Ingredients 1/2 cup chopped stemmed dried Calimyma figs 3 Tablespoons water 2 Tablespoons chopped pitted Kalamata olives or other brine-cured black olives 1 Tablespoon extra-virgin olive oil 1/2 Tablespoon balsamic vinegar 1/2 Tablespoon drained capers , chopped 3/4 teaspoon chopped fresh thyme One 5.5-ounce log of soft fresh goat cheese 1/4 cup chopped toasted walnuts 1/8 cup halved walnuts Fresh thyme sprigs Salt & Pepper to taste Assorted breads and/or crackers .
Directions
Step: 1	Combine chopped figs and water in heavy small saucepan. Cook over medium-high heat until liquid evaporates and figs are soft, about 7 minutes. Transfer to medium bowl. Mix in olives, olive oil, balsamic vinegar, capers, and chopped thyme. Season tapenade to taste with salt and pepper. (Can be made 3 days ahead.) Cover and refrigerate. Bring to room temperature before serving. Prior to serving, stir chopped walnuts into the tapenade. Arrange tapenade around goat cheese log in the center of a small serving dish. Garnish with walnut halves and thyme sprigs if desired. Serve with breads and/or crackers
Nutrition Information
	Photo not available

Time submitted: Thursday, November 18. 2004 at 20:09:52
Contributed By: Kate

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Average score: 1.8 () votes: 15

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