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Fig & Olive Tapenade
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Description
Figs play a starring role in this tapenade and they mellow the briny olive flavor. It’s great paired with a thin ribbon of prosciutto and a dollop of goat cheese – it’s a grown-up treat.
Ingredients
- 1 whole Garlic Clove
- 1 cup Dried Figs, Quartered
- ½ cups Pitted Kalamata Olives, Rinsed
- 1 teaspoon Capers, Rinsed
- ½ whole Lemon, Juiced
- 1 teaspoon Dijon Mustard
- 1 Tablespoon Honey
- 1 Tablespoon Chopped Rosemary
- 1 pinch Salt And Pepper
- ¼ cups Extra Virgin Olive Oil
Preparation
Place the garlic clove in a food processor and pulse a few times to make sure it gets minced thoroughly. Then add in the dried figs, olives, capers, lemon juice, dijon mustard, honey, rosemary, salt, pepper, and olive oil.
Pulse about 12 times, or until blended but still slightly chunky.
Use as a dip with crackers or toasted bread. Serve with prosciutto and goat cheese.
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