I rec'd an email from Tyler Place in Vermont with the recipe below. I like how you can visualize such a nice presentation. I will be making this on Friday for a wine and cheese party. Thought you may enjoy!
Barb
Fig & Olive Tapenade with Goat Cheese
and Toasted Walnuts
1 cup finely chopped dried figs
3/4 cup water
1/2 cup finely chopped Kalamata olives
2 Tablespoons chopped capers
2 Tablespoons olive oil
2 Tablespoons balsamic vinegar
salt and pepper to taste
1/2 cup walnut halves and pieces
2 3-oz. logs creamy goat cheese
fresh thyme sprigs
Sliced bread or crackers to accompany.
Pour the water over the chopped dried figs and cook slowly, covered, stirring occasionally, until figs are soft and most of the liquid is absorbed - about 20 minutes. Remove from heat. Transfer half of this mixture to a food processor and process until smooth. Return this to the pan, and mix thoroughly with the unprocessed fig mixture. The consistency should be thick and chunky. Next, add the chopped olives, capers, olive oil and balsamic vinegar. Add salt and pepper to taste. Set aside. May be prepared up to three days before serving.
Toast the walnuts in the oven on a sheet pan until golden brown. Coarsely chop and set aside.
Slice the goat cheese logs into 1/4 inch rounds and set aside. (Hint: unwaxed, unflavored dental floss works well for this!)
To assemble: Place the fig tapenade in a small bowl in the center of a small platter. On one side of the bowl, arrange the goat cheese slices in a nice overlapping pattern. Sprinkle the toasted walnuts over the cheese, and garnish with sprigs of fresh thyme. On the other side of the bowl, arrange sliced baguettes or crackers of your choice. Remember to put a little spreading knife or two out with the platter.
A great recipe to take to a holiday cocktail party! Serves 10-12 generously.
Barb
Fig & Olive Tapenade with Goat Cheese
and Toasted Walnuts
1 cup finely chopped dried figs
3/4 cup water
1/2 cup finely chopped Kalamata olives
2 Tablespoons chopped capers
2 Tablespoons olive oil
2 Tablespoons balsamic vinegar
salt and pepper to taste
1/2 cup walnut halves and pieces
2 3-oz. logs creamy goat cheese
fresh thyme sprigs
Sliced bread or crackers to accompany.
Pour the water over the chopped dried figs and cook slowly, covered, stirring occasionally, until figs are soft and most of the liquid is absorbed - about 20 minutes. Remove from heat. Transfer half of this mixture to a food processor and process until smooth. Return this to the pan, and mix thoroughly with the unprocessed fig mixture. The consistency should be thick and chunky. Next, add the chopped olives, capers, olive oil and balsamic vinegar. Add salt and pepper to taste. Set aside. May be prepared up to three days before serving.
Toast the walnuts in the oven on a sheet pan until golden brown. Coarsely chop and set aside.
Slice the goat cheese logs into 1/4 inch rounds and set aside. (Hint: unwaxed, unflavored dental floss works well for this!)
To assemble: Place the fig tapenade in a small bowl in the center of a small platter. On one side of the bowl, arrange the goat cheese slices in a nice overlapping pattern. Sprinkle the toasted walnuts over the cheese, and garnish with sprigs of fresh thyme. On the other side of the bowl, arrange sliced baguettes or crackers of your choice. Remember to put a little spreading knife or two out with the platter.
A great recipe to take to a holiday cocktail party! Serves 10-12 generously.