Fig Tapenade Recipes

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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 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.

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-OLIVE TAPENADE



Fig-Olive Tapenade image

Provided by David Lebovitz

Categories     Condiment/Spread     Fruit     Olive     Vegetable     Fig

Yield 6 to 8 servings

Number Of Ingredients 11

1/2 cup (85 g) stemmed and quartered dried Black Mission figs
1 cup (250 ml) water
1 cup (170 g) black olives, rinsed and pitted
1 garlic clove, peeled
2 teaspoons capers, rinsed and drained
2 anchovy fillets
2 teaspoons whole-grain mustard
1 teaspoon finely chopped fresh rosemary or thyme
1 1/2 tablespoons lemon juice
1/4 cup (60 ml) extra virgin olive oil
Coarse salt and freshly ground black pepper

Steps:

  • 1. In a small saucepan, simmer the figs in the water with the lid askew for 10 to 20 minutes, until very tender. Drain.
  • 2. If using a mortar and pestle, mash the olives with the garlic, capers, anchovies, mustard, and rosemary. (Sometimes I chop the olives first, which means less pounding later.) Pound in the figs. Once they are broken up, stir in the lemon juice and olive oil. Season with salt and pepper.
  • 3. If using a food processor, pulse the olives, figs, garlic, capers, anchovies, mustard, rosemary, and lemon juice to create a thick paste. Pulse in the olive oil until you've achieved a chunky-smooth paste. Don't overdo it; good tapenade should be slightly rough. Season with salt and pepper, if necessary.

FIG AND WALNUT TAPENADE WITH GOAT CHEESE



Fig and Walnut Tapenade with Goat Cheese image

Categories     Condiment/Spread     Olive     Vegetarian     Goat Cheese     Fig     Walnut     Fall     Bon Appétit

Yield Makes 20 servings

Number Of Ingredients 12

1 cup chopped stemmed dried Calimyrna figs
1/3 cup water
1/3 cup chopped pitted Kalamata olives or other brine-cured black olives
2 tablespoons extra-virgin olive oil
1 tablespoon balsamic vinegar
1 tablespoon drained capers, chopped
1 1/2 teaspoons chopped fresh thyme
2 5.5-ounce logs soft fresh goat cheese (such as Montrachet), each cut crosswise into 1/2-inch-thick rounds
1/2 cup chopped toasted walnuts
1/4 cup toasted walnut halves
Fresh thyme sprigs (optional)
Assorted breads and/or crackers

Steps:

  • 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 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.)
  • Arrange overlapping cheese rounds in circle in center of medium platter. Stir chopped walnuts into tapenade; spoon into center of cheese circle. Garnish with walnut halves and thyme sprigs, if desired. Serve with breads and/or crackers.

OLIVE, FIG, AND HONEY TAPENADE



Olive, Fig, and Honey Tapenade image

In this sweet-and-salty Palestinian tapenade recipe from Zaitoun cookbook author Yasmin Khan, a handful of pantry ingredients come together to create something exquisite: black olives, walnuts, capers, figs, and honey. Let the flavors mingle for an hour, then serve with warm flatbreads.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Yield Serves 4 to 6

Number Of Ingredients 7

3/4 cup pitted black olives
1/3 cup walnuts
1 tablespoon capers, rinsed and drained
3 dried figs, stems removed
2 teaspoons honey
3 tablespoons extra-virgin olive oil
1/2 teaspoon apple-cider vinegar

Steps:

  • Pulse all ingredients in a mini food processor until they form a rough paste (do not overprocess, as the paste should retain some texture). Let stand 1 hour before serving.

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.

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FIG TAPENADE RECIPE | MYRECIPES
2006-09-11 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 …
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  • 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, and olive oil until coarsely puréed, scraping container sides as necessary. Scrape mixture into a small bowl.


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