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Fig and Olive Tapenade - great for parties!

Fig and Olive Tapenade - great for parties!

Need a chichi appetizer to bring to your next soiree? Fig and Olive Tapenade is it. For very sophisticated, adult palates only please.

I first came across this recipe years ago in a wickedly funny entertaining book by Erika Lenkert,The Last-Minute Party Girl : Fashionable, Fearless, and Foolishly Simple Entertaining. She, in turn, got the recipe from Carrie Brown of Jimtown store in Sonoma County. So now I’m passing it on to you.

And you must check it out. Briny olives, sweet figs, a dash of mustard and a squeeze of lemon to liven it up. It’s just about the most perfect spread you’ve ever eaten. Smear it on french bread, add it to your grilled cheese or sandwich, pair it with Proscuitto or salami and some good cheese or serve it with chicken or fish. Oh, sooo fabulous!

Note: this recipe is extremely paired down from the version in Lenkert’s book. Her recipe makes enough for a big party (4 cups). I think 1 cup is a little more reasonable.

Fig and Black Olive Tapenade

About 1 cup
Ingredients:
1/2 cup (about 3 ounces) stemmed & quartered, dried Black Mission figs
3/4 cups water
1 cup black olives; Nicoise, Lyon, or Greek, rinsed and pitted
1 1/2 tablespoons lemon juice
2 teaspoons whole-grain mustard
1 small garlic clove, peeled
1/2 tablespoon capers, rinsed and drained
1 teaspoon finely chopped fresh rosemary
1/2 cup extra-virgin olive oil
black pepper and salt, if necessary

Steps:
1. In a medium-sized saucepan, simmer the figs in the water for about 30 minutes, until very tender. Drain, reserving a few tablespoons of the liquid.

2. If using a food processor, pulse the pitted olives, drained figs, lemon juice, mustard, garlic, capers, and fresh rosemary to create a thick paste. Pulse in the olive oil until you’ve achieved a chunky-smooth paste. Season with black pepper and salt, if necessary. (The spread can be thinned with a bit of the reserved fig poaching liquid.)

3. Allowing it to sit for at least a few hours (if not overnight) helps the flavors meld.

4. Serve. Serving suggestions: smear on French bread toasted with a little olive oil, or with meats like Prosciutto or salami and mild creamy cheese, or on a sandwich/grilled cheese, or with your favorite grilled meats.

Enjoy!
Ms. Pantry Raid

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