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Fig and Olive Tapenade

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Ingredients
  

  • 1 cup chopped dried figs
  • 1/2 cup water
  • 1 tablespoon olive oil
  • 2 tablespoons balsamic vinegar
  • 1 teaspoon dried rosemary
  • 1 teaspoon dried thyme
  • 1/4 teaspoon cayenne pepper
  • 2/3 cup chopped kalamata olives
  • 2 cloves garlic pressed
  • Sea salt and freshly ground black pepper to taste
  • 1/3 cup chopped toasted walnuts
  • 1 8-oz. package cream cheese

Instructions
 

  • Combine figs and water in a saucepan over medium heat. Bring to a boil, cook until tender, and liquid has reduced. Remove from heat. Stir in the olive oil, balsamic vinegar, rosemary, thyme, and cayenne. Add olives and garlic, and mix well. Season with salt and pepper to taste. Cover, and refrigerate for 4 hours or overnight to allow flavors to blend.

Notes

Serving suggestion: Spoon tapenade over a block of cream cheese and sprinkle with walnuts.
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