Fig and Walnut Tapenade

Reinvent your appetizer game with this unique and delightful Fig and Walnut Tapenade. Blending the sweetness of figs with the earthiness of walnuts, briny olives, and a hint of lemon zest, this spread is perfect atop crostini or as an accompaniment to a gourmet cheese board.

Prep time: 15 minutes
Cook time: 10 minutes
Serves: 8

Ingredients

1 cup dried figs

1/2 cup walnuts

1/3 cup pitted kalamata olives

2 tablespoons capers

1 tablespoon lemon zest

2 tablespoons olive oil

1 tablespoon lemon juice

1 teaspoon fresh thyme

1/4 teaspoon black pepper

1/4 teaspoon salt

Instructions

1. Rehydrate the figs by soaking them in warm water for about 10 minutes, then drain.

2. In a food processor, combine the walnuts and pulse until coarsely chopped.

3. Add the figs, olives, capers, lemon zest, olive oil, lemon juice, fresh thyme, black pepper, and salt to the processor.

4. Pulse the mixture until everything is well combined but still slightly chunky.

5. Taste and adjust seasoning if necessary.

6. Transfer the tapenade to a bowl and let it sit for at least 30 minutes to allow the flavors to meld.

Storage

Store in an airtight container in the refrigerator for up to one week.

Reheating

Bring to room temperature and serve; no reheating is necessary.

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This recipe is for informational purposes only. Always follow proper food safety practices, cook foods to safe internal temperatures, and store leftovers appropriately. Results may vary.