Description
This Mediterranean-style spread combines sweet figs with salty olives. Pine nuts, basil and other good things enrich the flavour even further.
Scale
Ingredients
- 1 cup dried black mission figs
- 1 cup pitted kalamata olives
- 1/4 cup pine nuts
- 1/4 cup coarsely chopped basil
- 1/4 cup extra virgin olive oil
- 2 tablespoons balsamic vinegar
- 2 medium garlic cloves, chopped
Instructions
- Place the figs in a pot, cover with cold water and bring to a boil over high heat. Remove from the heat and let the figs plump up in the water for 15 minutes. Drain well.
- Place the drained figs in a food processor. Add the remaining ingredients and pulse until well combined and finely chopped; do not purée.
- Transfer to a serving bowl, cover and refrigerate for 4 hours or overnight to allow the flavours to blend. (Refrigerated in a tightly sealed jar, tapenade will keep for at least a week.) Serve the tapenade with slice of baguette or crackers to spread it on.
Notes
Dried black mission figs are available at many supermarkets and fine food stores in the same aisle as other bagged, dried fruit.
This recipe is excerpted with permission from Everyone Can Cook Everything by Eric Akis. Published by Whitecap.