Wednesday, November 9, 2011
Quick & Simple Holiday Appetizer: Fig & Olive Tapenade
4 oz Dried Figs
1/2 cup Kalamata Olives
1/2 cup Green Olives, Pimiento-stuffed
2-3 tbsp Extra Virgin Olive Oil
1 tsp Fresh Rosemary, minced
1 tbsp Balsamic Vinegar
1. Mince figs and olives finely. If you prefer a finer texture, pulse a few times in a food processor.
2. Add rosemary, balsamic, and olive oil. Add oil as needed to achieve the desired texture and mix or process.
Serve with some fresh cheeses of your choice along with crackers and crostini, or even some of your favorite fresh veggies.
Note: Traditional tapenade recipes call for capers. Although this recipe does not include capers, it still fits the bill for an appetizer in this category. You could substitute the green olives with capers, but try it as is first and see what you think. It is sure to please.
Posted at 11:53 AM