I was inspired to create this recipe after a trip to California’s Sonoma Valley, where foods such as tapenade are made with locally grown figs and olives. This Mediterranean-style spread and great summer appetizer is a wonderful combination of sweet figs nicely balanced with salty, sharp olives. Pine nuts, basil and other good things add even richer flavor. I like to serve this tapenade with a creamy cheese, such as brie or goat cheese. The tastes mingle beautifully when combined on a slice of baguette or a cracker.
Ingredients
- 1 cup (250 mL) dried black mission figs
- 1 cup (250 mL) pitted kalamata olives
- ¼ cup (60 mL) pine nuts
- ¼ cup (60 mL) coarsely chopped basil
- ¼ cup (60 mL) extra virgin olive oil
- 2 Tbsp (30 mL) balsamic vinegar
- 2 medium garlic cloves, chopped
How to Make It
- Place the figs in a pot, cover with cold water and bring to a boil over high heat. Remove from the heat and let the figs plump up in the water for 15 minutes. Drain well and place the figs in a food processor. Add the remaining ingredients and pulse until well combined and finely chopped; do not purée.
- Transfer to a serving bowl, cover and refrigerate for 4 hours or overnight to allow the flavors to meld. (Refrigerated in a tightly sealed jar, the tapenade will keep for at least a week.) Serve the tapenade with slices of baguette or crackers to spread it on.
