Fig and Pomegranate Tapenade

Name: Fig and Pomegranate Tapenade
Yield: Makes About 1 3/4 cups Servings
Ingredients: 8 ripe fresh figs, stemmed, halved; 1 1/2 tablespoons olive oil; 1/2 cup Kalamata olives, pitted, coarsley 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, coarsley chopped