Name: Fig and Walnut Tapenade with Goat Cheese
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

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