Recipe information
Yield
Makes 20 Servings
Ingredients
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
Need to make a substitution?
Preparation
Step 1
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. DO AHEAD Can be made 3 days ahead. Cover and refrigerate. Bring to room temperature before serving.
Step 2
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.