Here's a fig recipe I want to make when my fig tree gets bigger. Let me know if you make this.
Fig Tapenade
1 cup dried figs
½ cup water
1 cup kalamata olives
1 tablespoon olive oil
½ teaspoon balsamic vinegar
1 tablespoon fresh thyme, chopped
1.Place figs in a food processor and pulse for 30 seconds, until well chopped
2.Add water and pulse to create a paste
3.Add olives and pulse until incorporated
4.Add olive oil, vinegar and thyme; pulse again for 30 seconds until tapenade is smooth
5.Serve over crackers
Serves 16
Although I have several different cracker flavors in my repertoire, I created these walnut crackers today to accompany the fig tapenade. They complement each other nicely.
Walnut Crackers
3 cups blanched almond flour
1½ teaspoons celtic sea salt
1 cup walnuts, chopped
2 eggs, whisked until frothy
2 tablespoons grapeseed oil
1.In a large mixing bowl, stir together almond flour, salt, walnuts, eggs and oil until well blended
2.Separate dough into two halves
3.Line two large (12 x 16) stainless steel baking sheets with parchment paper
4.Place one half of the dough in the center of each lined sheet
5.Cut another piece of parchment paper and place it over one of the balls of dough
6.Roll dough out between the two pieces of parchment paper, until it is ? inch thick and covers the entire baking sheet; remove top paper and repeat process with the other piece of dough
7.Cut the dough with a knife or pizza cutter into 2 inch squares
8.Bake at 350° for 10-12 minutes, until golden brown
9.Cool and serve
Makes 96 crackers
http://www.elanaspantry.com/fig-tapenade-with-walnut-crackers/
