Fig and Olive Tapenade with Walnuts

This velvety fig and olive tapenade makes an easy and elegant appetizer for a party or a date night in! You can pre-assemble it with cream cheese and walnuts on crostini or serve it spooned over cheese for guests to spread themselves.

Course Appetizer

Cuisine American

Diet Vegetarian

Prep Time 15

Cook Time 25

Total Time 40

Servings

Calories 615kcal

Ingredients

1 cup chopped dried figs
1/2 cup water
1 tbsp olive oil
2 tbsp balsamic vinegar
1 tsp finely chopped fresh rosemary
1 tsp finely chopped fresh thyme
1/4 tsp cayenne pepper
2/3 cup chopped kalamata olives
2 cloves garlic minced
salt and pepper to taste
Olive oil for brushing
2 loaves French bread
1/3 cup chopped walnuts
8 oz cream cheese or goat cheese

Instructions

Combine figs and water in a small saucepan. Heat over medium heat, stirring occasionally, until figs are soft and liquid is reduced, thick, and syrupy, about 15 minutes. Remove from heat.
In a medium bowl, combine fig mixture, olive oil, vinegar, rosemary, thyme, cayenne pepper, olives, and garlic. Mix well, and season with salt and pepper to taste. Refrigerate for at least 4 hours or overnight.
Preheat oven to 375 degrees. Set cheese out to soften. Slice bread diagonally into half-inch slices. Arrange on a rimmed baking pan, brush with olive oil, and sprinkle with kosher salt. Bake bread for 8-12 minutes or until toasty.
To assemble crostini: Spread bread with cheese, top with tapenade, and sprinkle with chopped walnuts. Garnish with fresh rosemary.
To serve cheese-ball style: Shape cheese into a round. Top with tapenade and sprinkle with chopped walnuts. Garnish with fresh rosemary. Serve bread on the side so people can assemble their own.

Notes

You can also serve this cheese-ball style with crackers on the side instead of bread for an even easier appetizer.

For a finer texture, pulse the finished tapenade in a food processor until it reaches your desired consistency.

Nutrition