Recipe: Fig and pecan tapenade with goat cheese
20 servings Serve with crackers or toasts. 1 cup chopped dried figs 1/3 cup water 1/3 cup chopped pitted black olives 2 tablespoons olive...
The Washington Post
Serve with crackers or toasts.
1 cup chopped dried figs
1/3 cup water
1/3 cup chopped pitted black olives
2 tablespoons olive oil
1 tablespoon red wine vinegar
1 ½ teaspoons chopped thyme leaves
1/2 cup chopped toasted pecans
1/2 tablespoon chopped green olives (optional)
Freshly ground black pepper
Two 5.5-ounce logs soft goat cheese, cut crosswise into 1/2-inch-thick rounds
Cover the figs with the water in a heavy medium saucepan over medium-high heat. Heat to just below a boil and cook until the figs are soft and the water has nearly evaporated, adjusting the heat so the water is bubbling gently, about seven minutes.
Use a slotted spoon to transfer the figs to a medium bowl. Stir in the black olives, oil, vinegar, thyme, pecans and the green olives, if using. Season with salt and pepper to taste.
Spoon the fig mixture onto a small platter and add rounds of the goat cheese.
Nutrition per serving: 90 calories, 3 g protein, 5 g carbohydrates, 7 g fat, 3 g saturated fat, 5 mg cholesterol, 80 mg sodium, 1 g dietary fiber, 4 g sugar
Adapted from "Mastering the Art of Southern Cooking," by Nathalie Dupree and Cynthia Graubart