Monday, December 10, 2012

Fig and Olive Tapenade (Week 50)

Tick-Tock....two more weeks to go.  Here is a tasty and quick appetizer for your holiday parties that gives you a little "valley flavor".
Fig and Olive Tapenade
1 c. chopped figs
3/4 c. chopped pitted Kalamata olives
2 Tbsp. olive oil
3 Tbsp. balsamic vinegar
1 tsp. (each) rosemary and thyme
1/2 c. chopped pecans
4  oz log of goat cheese

1/2 c. pitted green olives
1/4 c. pecans whole
1 baguette sliced and toasted

Mix all but the last two together and chill for about an hour.  Place bowl of tapenade in the center of a large plate. Place log of goat cheese near the bowl and slice, pushing the slices slightly apart.  Spoon a little of the tapenade on top.  Surround with toasts and sprinkle olives and pecans over the top to decorate.

I made this Sunday and used two logs.....there was MORE than enough of the tapenade so be generous!!

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