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Walnut And Fig Tapenade With Goat Cheese
30 Mins
Diet Restriction
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Secret Ingredients
  • 1/3 cup chopped pitted kalamata olive
  • 2 tablespoons extra virgin olive oil
  • 1 cup chopped calimyrna fig
  • 1/3 cup water
  • 1 tablespoon balsamic vinegar
  • 1 1/2 teaspoons chopped fresh thyme
  • 1 tablespoon drained capers , chopped
  • 1/2 cup chopped toasted walnuts
  • 11 ounces logs soft fresh goat cheese
  • 1/2 cup chopped toasted walnuts
  • 1/4 cup toasted walnut halves
  • Fresh thyme sprig
  1. Combine chopped figs and 1/3 cup water in heavy saucepan.
  2. Cook over medium-high heat until liquid evaporates and figs are soft, about 7 minutes.
  3. Transfer to medium bowl.
  4. Mix in olives, olive oil, balsamic vinegar, capers, and chopped thyme.
  5. Season tapenade to taste with salt and pepper.*.
  6. Cover and refrigerate.
  7. Bring to room temperature before serving.
  8. *This dish can be prepared 2 days in advance.
  9. Arrange overlapping cheese rounds in the center of a medium platter.
  10. Stir chopped walnuts into tapenade and place in center of cheese circle.
  11. Garnish with walnut HALVES and thyme sprigs.
  12. Serve with great crackers.
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