Fig and Olive Tapenade
A delicious recipe from Laura's Food Production class. Can substitute dates for figs and apple juice.
- Terry
INGREDIENTS
- 1 cup chopped dried figs
- 2 cups apple juice
- 4 Tbsp balsamic vinegar
- 2 cloves garlic
- 2 tsp fresh thyme
- ¼ cup lemon juice
- 6 Tbsp olive oil
- 2 cups pitted black olives
- 8 oz cream cheese
- 4 oz sour cream
- ⅛ tsp white pepper
- crackers or bread for serving
INSTRUCTIONS
Soak figs in apple juice, about 30 minutes. Meanwhile remove cream cheese from refrigerator to soften.
Add olives, garlic, lemon juice, olive oil and white peeper to food processor. Blend until olives are chopped into ¼" sized pieces.
Put olive mixture in a large bowl. Add balsamic vinegar and thyme. Stir and set aside.
Once cream cheese has softened, fold in sour cream to make mixture spreadable.
After figs have soaked, quarter them. Place figs in food processor and blend until pieces are about ¼". Add figs to olive mixture and stir well.
Spread thin layer of cream cheese mixture on cracker or sliced baguette. Add about 2 Tbsp of olive mixture. Garnish with thyme and serve.