This Olive & Fig Tapenade from Food 52 is a super-impressive appetizer to serve at both a nice dinner party or a casual, football get-together. I also can't wait to put it on sandwiches. Success!
4 ounces dried figs
1/2 cup kalamata olives, pitted
1/2 cup green olives, pimento-stuffed
1 teaspoon fresh rosemary, minced
1 tablespoon balsamic vinegar
2 tablespoons olive oil
1. Process figs & olives in food processor several pulses until a fine mince.
2. Add rosemary, balsamic vinegar, & olive oil.
3. Serve as a dip along with crostini or crackers. It's delicious with goat cheese!
I don't think I've ever had figs in a tapenade! Super interesting. :)
ReplyDeleteFigs turned out to be a unique flavor that really complimented the olives. Give it a shot & let me know what you think.
Deletewow. this sounds amazing!
ReplyDeleteAs much as you love figs t.a.d., I have no doubt you'd love it!
ReplyDelete