Fig And Pomegranate Tapenade Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

FIG AND POMEGRANATE TAPENADE



Fig and Pomegranate Tapenade image

Provided by Jayne Cohen

Categories     Condiment/Spread     Sauce     Food Processor     Fruit     Olive     Broil     Quick & Easy     Vinegar     Fig     Walnut     Fall     Pomegranate     Capers     Bon Appétit

Yield Makes about 1 3/4 cups

Number Of Ingredients 8

8 ripe fresh figs, stemmed, halved
1 1/2 tablespoons olive oil
1/2 cup Kalamata olives, pitted, coarsely chopped
1 tablespoon drained capers
2 1/2 teaspoons pomegranate molasses*
2 teaspoons chopped fresh rosemary
1/2 teaspoon Sherry wine vinegar
1/2 cup walnuts, toasted, coarsely chopped

Steps:

  • Preheat broiler. Line small baking sheet with foil. Brush foil with olive oil. Lightly brush figs with 1/2 tablespoon olive oil. Arrange figs, cut side up, on sheet. Broil until figs are lightly browned at edges, about 3 minutes. Cool on baking sheet.
  • Combine figs, olives, capers, pomegranate molasses, rosemary, and vinegar in processor. Using on/off turns, coarsely chop figs and olives. With motor running, add remaining 1tablespoon oil. Season to taste with salt and pepper. Transfer to bowl. Stir in walnuts. Let tapenade stand 2 hours at room temperature to blend flavors. (Can be prepared 5 days ahead. Cover and refrigerate. Bring to room temperature before serving.)
  • *A thick pomegranate syrup that's available at Middle Eastern markets and some supermarkets.

FIG AND OLIVE TAPENADE



Fig and Olive Tapenade image

This is an easy gourmet appetizer. I've brought this to several parties and it is always a hit! I often add some chopped green olives to the olive mixture and a little more balsamic. Goat cheese may also be used in place of the cream cheese. Serve with slices of French bread or crackers.

Provided by Anonymous

Categories     Appetizers and Snacks     Vegetable     Olives

Time 4h25m

Yield 6

Number Of Ingredients 12

1 cup chopped dried figs
½ cup water
1 tablespoon olive oil
2 tablespoons balsamic vinegar
1 teaspoon dried rosemary
1 teaspoon dried thyme
¼ teaspoon cayenne pepper
⅔ cup chopped kalamata olives
2 cloves garlic, minced
salt and pepper to taste
⅓ cup chopped toasted walnuts
1 (8 ounce) package cream cheese

Steps:

  • Combine figs and water in a saucepan over medium heat. Bring to a boil, and cook until tender, and liquid has reduced. Remove from heat, and stir in the 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 flavors to blend.
  • Unwrap cream cheese block, and place on a serving platter. Spoon tapenade over cheese, and sprinkle with walnuts. Serve with slices of French bread or crackers.

Nutrition Facts : Calories 326.7 calories, Carbohydrate 26.4 g, Cholesterol 41.1 mg, Fat 24 g, Fiber 4.8 g, Protein 5.2 g, SaturatedFat 9.5 g, Sodium 361.1 mg, Sugar 18.6 g

FIG AND OLIVE TAPENADE



Fig and Olive Tapenade image

Make and share this Fig and Olive Tapenade recipe from Food.com.

Provided by sofie-a-toast

Categories     Spreads

Time 40m

Yield 1 1/2 cups

Number Of Ingredients 10

1/2 cup stemmed and quartered dried black figs (use dried Black Mission figs, if available)
3/4 cup water
1 cup black kalamata olive, Nicoise, Nyons, Greek, rinsed and pitted
1 1/2 tablespoons lemon juice
2 teaspoons whole grain mustard
1 small garlic clove, peeled
1/2 tablespoon capers, rinsed, drained and squeezed dry
1 teaspoon finely chopped fresh rosemary
1/3 cup extra-virgin olive oil
salt and black pepper, if necessary

Steps:

  • In a medium-sized saucepan, simmer the figs in the water for about 30 minutes, until very tender. Drain, reserving a few tablespoons of the liquid.
  • In a food processor or with an immersion blender, pulse the pitted olives, drained figs, lemon juice, mustard, garlic, capers, and fresh rosemary to create a thick paste. Pulse in the olive oil until you've achieved a chunky-smooth paste. Season with black pepper and salt, if necessary. (The spread can be thinned with a bit of the reserved fig poaching liquid.).
  • Serve tapenade with slices of baguette or pita triangles that have been lightly brushed with olive oil and perhaps sprinkled with salt and fresh thyme, or a dusting of chili powder, then toasted on a baking sheet in the oven until nice and crisp.

FIG TAPENADE



Fig Tapenade image

A French style tapenade which can be prepared several days in advance and refrigerated. A fantastic appetizer when spread on a toasted baguette slice or an English muffin and topped with cheese.

Provided by Elly in Canada

Categories     Spreads

Time 30m

Yield 8-16 serving(s)

Number Of Ingredients 10

2/3 cup dried fig, chopped
3 tablespoons water
3 tablespoons kalamata olives, pitted and chopped
1 tablespoon balsamic vinegar
1 teaspoon olive oil
1 teaspoon fresh thyme, chopped
1/8 teaspoon black pepper, freshly ground
4 whole wheat English muffins, split and toasted (or 1/4 inch -thick slices of a baguette)
1 cup goat cheese, crumbled
fresh thyme sprig (to garnish)

Steps:

  • Note: I have prepared this appetizer several times using small pieces of brie or crumbled Gorgonzola to replace the goat cheese. Sweet and tangy flavours blend well.
  • Combine figs and water in a small saucepan over medium heat. Cook 5 minutes, stirring often until liquid is absorbed, place fig mixture into a small bowl.
  • Stir in olives, vinegar, oil, thyme and pepper, set aside.
  • Preheat oven to 375 degrees.
  • Top each toasted muffin half with cheese and 1 tablespoon of fig tapenade.
  • Place muffin halves on a foil-lined baking sheet.
  • Bake for 15 minutes or until cheese melts.
  • Cut each baked muffin in half or quarters for bite-sized pieces.
  • If you use baguette slices, arrange on a baking sheet, broil until lightly toasted on one side only; then spread untoasted side with tapenade and top with cheese.
  • Garnish with thyme sprigs. Serve and enjoy!
  • On the day of the party, assemble the "mini pizzas" up to an hour in advance, cover and leave at room temperature until ready to bake.

FRESH FIG, APPLE, AND POMEGRANATE SALAD



Fresh Fig, Apple, and Pomegranate Salad image

Mixed greens-including spinach, arugula, leaf lettuces, and Romaine-combine with fresh figs, apples, and pomegranates to create a fresh, crunchy salad. Tossed with a creamy vinaigrette and topped with feta and sliced almonds, there is interest in every bite.

Provided by Bibi

Categories     Green Salads

Time 20m

Yield 4

Number Of Ingredients 13

3 tablespoons white wine vinegar
3 tablespoons extra-virgin olive oil
3 tablespoons sour cream
1 teaspoon Dijon mustard
1 stalk green onion, chopped
1 clove garlic, minced
salt and freshly ground black pepper to taste
5 ounces mixed salad greens
8 medium (blank)s fresh figs, halved
1 medium Granny Smith apple, chopped
4 tablespoons pomegranate seeds
4 tablespoons sliced almonds
4 tablespoons crumbled feta cheese

Steps:

  • Combine vinegar, olive oil, sour cream, and Dijon mustard in a small food processor or blender. Puree until dressing has begun to blend, about 30 seconds. Add green onion and garlic; process until smooth, 30 to 45 more seconds. Season with salt and pepper.
  • Place mixed greens in a large salad bowl and add vinaigrette to taste. Toss greens until coated, then divide evenly among 4 salad bowls.
  • Top salads with equal amounts of fig halves, chopped apple, pomegranate seeds, almonds, and feta cheese.

Nutrition Facts : Calories 283.1 calories, Carbohydrate 29.8 g, Cholesterol 13.2 mg, Fat 17.8 g, Fiber 5.2 g, Protein 4.6 g, SaturatedFat 4.6 g, Sodium 155 mg, Sugar 23 g

FIG-OLIVE TAPENADE WITH PROSCIUTTO AND PERSIMMON



Fig-Olive Tapenade With Prosciutto and Persimmon image

Adding chopped dried figs to tapenade lends a fruity note that contrasts with the briny Kalamata olives in this thick, garlic-spiked spread. Here, it's served alongside silky slices of prosciutto and juicy persimmon to echo and round out those sweet-salty flavors. If you're starting with soft, plump dried figs, you don't need to soak them first. Just chop them up and add to the food processor with the olives. Leftover tapenade will keep for at least a week or two in the fridge, and makes a terrific condiment for sandwiches, or serve it with roasted chicken or meats.

Provided by Melissa Clark

Categories     dips and spreads, appetizer

Time 15m

Yield 2 to 4 servings

Number Of Ingredients 10

1/2 cup dried figs, stems trimmed
1/2 cup pitted Kalamata olives
2 anchovy fillets
1 teaspoon fresh lemon juice, more to taste
1 small garlic clove, coarsely chopped
3/4 teaspoon minced fresh rosemary
1/4 cup extra-virgin olive oil, more if needed
Prosciutto, for serving
Persimmon wedges, for serving
Toasted country bread, crackers or breadsticks, for serving

Steps:

  • Place figs in a bowl and cover with boiling water. Let sit until soft and pliable, 5 to 10 minutes, then drain and coarsely chop.
  • In a food processor, combine chopped figs, olives, anchovies, lemon juice, garlic and rosemary. With the motor running, slowly drizzle in olive oil, and process until mixture becomes a paste, 1 to 3 minutes, scraping down the sides once or twice. Taste and add more lemon juice and olive oil if you like.
  • Spoon tapenade into a bowl or crock and serve alongside thinly sliced prosciutto, persimmon wedges and bread, crackers or breadsticks.

More about "fig and pomegranate tapenade recipes"

FIG AND POMEGRANATE TAPENADE RECIPE | BON APPéTIT
fig-and-pomegranate-tapenade-recipe-bon-apptit image
2009-09-28 Combine figs, olives, capers, pomegranate molasses, rosemary, and vinegar in processor. Using on/off turns, coarsely chop figs and olives. …
From bonappetit.com
Servings 1.75


FIG & POMEGRANATE TAPENADE RECIPE - RECIPEZAZZ.COM
2019-05-05 In a food processor combine figs with the olives and next 4 ingredients (-vinegar) using on/off turns chop the figs and olives. With the machine running add remaining 1 tablespoon oil. Season with salt and pepper and transfer to a bowl and stir in walnuts. Let stand for 2 hours at room temperature before serving. Can be prepared 5 days ahead ...
From recipezazz.com
5/5 (1)
Calories 94 per serving
Servings 8


FIG TAPENADE RECIPE RECIPES
These classic gougères are cheesier than many others, with a crunchy, salty crust from a sprinkling of Parmesan just before baking. Take care to serve these straight from the oven when they are still hot and a little gooey in the center. If you want to make these ahead, you can freeze them after forming them into balls, but before baking (it’s easiest to freeze them directly on the …
From tutdemy.com


FIG AND ROSEMARY BLACK OLIVE TAPENADE - MRS JONES'S KITCHEN
2020-07-14 Traditional tapenade is a finely chopped or blended mixture of olives, caper and anchovies. I love the saltiness that anchovies bring, but in this tapenade I have left them out, making it a tapenade suitable for vegetarians and vegans. This black olive tapenade is made with sweet dried figs and fragrant rosemary. It reminds me of one of my ...
From mrsjoneskitchen.com


FIG AND OLIVE TAPENADE | THRIFTY FOODS RECIPES
Bring to a boil, and then remove from the heat and let the figs plump up in the water for 15 minutes. Drain the figs and then place in a food processor. Add the remaining ingredients and pulse until finely chopped; do not puree. Transfer to a serving bowl and cover. Refrigerate for 4 hours or overnight to allow flavours to meld, and then serve.
From thriftyfoods.com


POMEGRANATE TAPENADE - TIM & VICTOR'S TOTALLY JOYOUS RECIPES
Recipes From The Heart; Holiday Cooking; Recipes from Villa Modica; Other Stuff; Search. The Fabulous Food Blog; About Us; Live to Eat or Eat to Live? James Beard – My Hero; 10 Greatest Cooking Disasters; Cooking Tips; Conversions and Substitutions; Wedding Cake Data Chart; Pomegranate Tapenade ...
From tjrecipes.com


FRENCH FIG OLIVE TAPENADE - SIMPLE NOURISHED LIVING
2019-03-04 Instructions. Place all ingredients except olive oil in a food processor and pulse to form a chunky puree. Add the olive oil and pulse until it forms a smooth mass. It is best to make this tapenade at least one day before you intend to serve it …
From simple-nourished-living.com


FIG + OLIVE TAPENADE (IT'S AMAZING) - SARA SULLIVAN
2014-04-02 FIG + OLIVE TAPENADE RECIPE. recipe discovered over at www.food52.com 4 ounces dried figs 1/2 cup Kalamata olives 1/2 cup pimiento-stuffed green olives 2 to 3 tablespoons extra-virgin olive oil 1 teaspoon minced fresh rosemary 1 tablespoon balsamic vinegar. Mince figs and olives finely by pulsing a few times in the food processor. Add …
From sarasullivan.com


CHUNKY TAPENADE WITH FIGS AND OLIVES - HARRIETT'S COOKING
2021-12-31 Stir all ingredients except walnuts together in a non-reactive bowl. Cover and refrigerate for at least four hours and preferably overnight. To serve: Slice goat cheese onto a medium size serving plate, leaving room in the center. Spoon tapenade into the center. Top with toasted walnuts, garnish with pomegranate seeds and rosemary sprigs.
From harriettscooking.com


FIG TAPENADE RECIPE | MYRECIPES
Rinse the figs, trim off and discard stems, and coarsely chop fruit. In a 1- to 2-quart pan over medium-high heat, combine figs, sugar, and 1 tablespoon water. Stir occasionally until mixture is boiling gently and figs turn shiny and darker, 3 to 5 minutes. In a food processor or a blender, whirl fig mixture, olives, anchovies, capers, tarragon ...
From myrecipes.com


BRANDIED FIG TAPENADE | FOOD GYPSY
2012-10-26 Brandied Fig Tapenade Recipe. Prep time: 15 minutes Yield: about 2 cups. 1 cup chopped dried figs 1/4 cup brandy 1 tablespoon olive oil 1 teaspoon dried rosemary 1 teaspoon dried thyme 2/3 cup chopped kalamata olives 2 cloves garlic, minced salt and pepper to taste 1/3 cup chopped toasted walnuts. 1. Make ahead: Place figs in a seal-able jar and cover with …
From foodgypsy.ca


FIG TAPENADE | RICARDO
Ingredients. 1/2 cup (125 ml) dried black mission figs; 1/2 cup (125 ml) oil-packed black olives, pitted; 3 tablespoons (45 ml) olive oil; 2 tablespoons (30 ml) balsamic vinegar
From ricardocuisine.com


FIG & POMEGRANATE TAPENADE RECIPE - RECIPEZAZZ.COM
This can be used as is as a condiment served with lamb or as a reasoning for roast chicken (spreading under the skin before cooking). Can be prepared 5 days ahead and stored in the refrigerator. Makes 1 1/4 cups. Recipe source: Bon Appetit (October 2003)
From recipezazz.com


FIG TAPENADE - ELANA'S PANTRY
2008-02-28 Instructions. Place figs in a food processor and pulse for 30 seconds, until well chopped. Add water and pulse to create a paste. Add olives and pulse until incorporated. Add olive oil, vinegar and thyme; pulse again for 30 seconds until tapenade is smooth. Serve over Paleo Walnut Crackers. Prep Time 5 mins. Cook Time 1 min.
From elanaspantry.com


FIG AND OLIVE TAPENADE RECIPES - COOKEATSHARE
Recipes / Fig and olive tapenade recipes (1000+) Olive Tapenade And Goat Cheese Crostini. 1256 views. Olive Tapenade And Goat Cheese Crostini, ingredients: 1 x baguette - (5 to. Turkey Rolls Stuffed with Ricotta and Olives; How to buy a toilet, 827 views . and fast enough for any night of the week. Turkey Rolls Stuffed with Ricotta and Olives. Chicken with Preserved …
From cookeatshare.com


FIG AND POMEGRANATE TAPENADE | RECIPE | TAPENADE RECIPE, …
Jul 9, 2013 - Fig and Pomegranate Tapenade Recipe. When autocomplete results are available use up and down arrows to review and enter to select.
From pinterest.com


OLIVE AND FIG TAPENADE - DUNLOP BROTHERS FAMILY COOKBOOK
2015-03-13 Black Mission (or Franciscana) Figs are a popular variety of the edible fig. They were introduced to California in 1768 by the Fransiscan monks and missionaries. The common fig bears a first crop, called the breba crop, in the spring on last season’s growth. The second crop is born in the fall on the new growth and is known as the main crop.
From dunlopbrothers.ca


FIG AND OLIVE TAPENADE - THE MESSY BAKER
2012-11-21 Place the figs in a pot, cover with cold water and bring to a boil over high heat. Remove from the heat and let the figs plump up in the water for 15 minutes. Drain well. Place the drained figs in a food processor. Add the remaining ingredients and pulse until well combined and finely chopped; do not purée. Transfer to a serving bowl, cover ...
From themessybaker.com


OLIVE AND FIG TAPENADE - DUNLOP BROTHERS FAMILY COOKBOOK
Ingredients. 3 - 4 Fresh black mission figs, chopped ((about 1/2 cup)) 1/2 cup Kalamata olives, pitted and chopped; 3 Tbsp olive oil; 3 Tbsp balsamic vinegar
From dunlopbrothers.ca


RECIPES/FIG-AND-POMEGRANATE-TAPENADE-108638.JSON AT MASTER ...
A collection of cooking recipes in json format. Contribute to dpapathanasiou/recipes development by creating an account on GitHub.
From github.com


FIG & OLIVE TAPENADE RECIPE - HOUSE & HOME
2012-12-19 Step 1: Place the figs in a pot, cover with cold water and bring to a boil over high heat. Step 2: Remove from the heat and let the figs plump up in the water for 15 minutes. Drain well. Step 3: Place the figs in a food processor. Add the remaining ingredients and pulse until well combined and finely chopped; do not purée. Transfer to a serving bowl, cover and refrigerate …
From houseandhome.com


KALAMATA OLIVE AND FIG TAPENADE RECIPE - EAT SIMPLE FOOD
Cool before continuing. Slice the olives by hand or use a food processor with the slicing attachement. Slice off the tiny stem (if applicable) of the fig and dice. Expect this step to be sticky! Finely dice the parsley. Chop the walnuts. Mix all ingredients together in a …
From eatsimplefood.com


OLIVE AND FIG TAPENADE - GARDEN THERAPY
2018-09-11 Instructions. Add all ingredients except the olive oil to a food processor and pulse until the mixture is fully blended but coarse. Drizzle in the olive oil and pulse one more time to combine. Spoon mixture into a short, wide-mouth 250 …
From gardentherapy.ca


FIG AND WALNUT TAPENADE WITH GOAT CHEESE RECIPE - BON APPéTIT
2001-09-30 Step 1. Combine chopped figs and 1/3 cup water in heavy medium saucepan. Cook over medium-high heat until liquid evaporates and figs are soft, about 7 minutes. Transfer to medium bowl. Mix in ...
From bonappetit.com


DRIED FIG AND OLIVE TAPENADE - BRAIN HEALTH KITCHEN
Instructions. Use scissors to snip off the stems of the figs. Place the figs, olives, olive oil, rosemary, vinegar, and capers in the bowl of a food processor. Pulse until it turns into a chunky spread, adding more oil if needed. Scrape the tapenade into a …
From brainhealthkitchen.com


FIG TAPENADE RECIPE - CREATE THE MOST AMAZING DISHES
What Goes With Spare Ribs For Dinner Rib Dinner Menu Yams For Thanksgiving Dinner
From recipeshappy.com


POMEGRANATE INFUSED FIG AND KALAMATA OLIVE TAPENADE | KOSHER …
Standing in the winter cold of the outdoor Market, I set up displays of nuts and packages of dried figs. Working for an elderly Sephardic couple at A & H Fruits, these figs remind them of their native Rhodes. Now, 40 years later, they remind me of the Haras. Today, I decide to soften the figs in pomegranate juice to add flavor and color. Mixing ...
From leahcookskosher.com


WARM BRIE WITH FIG AND PISTACHIO TAPENADE - BETTER HOMES
Instructions Checklist. Step 1. Preheat oven to 350°F. Place Brie on a baking sheet. Bake for 5 to 7 minutes or just until warmed through. Place warm Brie on a serving platter. Advertisement. Step 2. Meanwhile, in a small saucepan combine nuts, figs, and honey.
From bhg.com


FIG & OLIVE TAPENADE – THE WANDERING CHEW
Let sit until soft and pliable, 5 to 10 minutes, then drain and coarsely chop. In the bowl of a food processor, combine the chopped figs, olives, anchovies or capers, lemon juice, garlic and lemon zest. With the motor running, slowly drizzle in olive oil, and process until mixture becomes a paste, 1 to 3 minutes, scraping down the sides once or ...
From wanderingchew.ca


FIG AND POMEGRANATE TAPENADE | RECIPE | RECIPES, ORANGE …
Apr 20, 2020 - Fig and Pomegranate Tapenade Recipe. When autocomplete results are available use up and down arrows to review and enter to select.
From pinterest.com


FIG TAPENADE - COOKEATSHARE
Fig tapenade. Recipes / Fig tapenade (1000+) Almond Crusted Fig Tart (Crostata Di Fichi Mandorlati) 2316 views. confectioners' sugar, 12 x black or possibly green figs - (to 14), 12 whl blanched almonds. Almond Figs. 1371 views. Almond Figs, ingredients: 12 x Figs fresh, peeled or possibly * see note, 1 ounce Blanched. Anise Scented Fig And Date Swirls. 1762 views. …
From cookeatshare.com


FIG AND OLIVE TAPENADE CROSTINI WITH WALNUTS - PINCH ME, I'M EATING!
2017-03-18 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 …
From pinchmeimeating.com


FIG AND OLIVE TAPENADE RECIPE - FOOD.COM | RECIPE | TAPENADE …
Fig and Olive Tapenade Recipe - Food.com. 3 ratings · 40 minutes · Vegan, Gluten free, Paleo · Makes 1 1/2 cups. Elizabeth Wood. 45 followers. Gourmet Recipes. Vegetarian Recipes. Healthy Recipes. A Food. Good Food. Vegetable Prep. Roasted Root Vegetables. Pitted Olives. Tapenade. More information.... Ingredients. Produce. 1/2 cup Figs, dried black. 1 Garlic clove, …
From pinterest.nz


HOMEMADE GIFT RECIPE TO GIVE OR KEEP: FIG & OLIVE TAPENADE FOR …
2019-05-02 In a small bowl, whisk to combine olive oil, balsamic vinegar, honey, salt, and pepper. Set aside. In another bowl, combine figs, capers, olives and thyme. Add vinaigrette and toss to combine. Turn out half of the mixture on a cutting board and chop until very finely diced; add back to bowl and toss to combine.
From thekitchn.com


Related Search