At our New Year’s Eve party this year (or last year, rather) we served this wonderful tapenade.  When planning the menu for the party, I knew I wanted to use seasonal ingredients and to also keep the colors sort of dark and rich.   This tapenade fit both requirements perfectly and was a huge hit.  We had people who didn’t like olives and others who didn’t like figs.  Well, both parties loved this appetizer and I know it was because of the nice balance between the salty olives and sweet figs.  They really compliment each other well.  Oh, and we cannot forget about the walnuts.  I love the oily, toasted, crunchiness they added to this dish.  It was superb and you’ll want to take note of this one for your next event.  Or if you can’t wait, make it now!  I used the leftovers in a fabulous pasta dish the next day.  We mixed it with whole wheat spiral pasta as a side dish to a sauteed chicken breast, but you could serve it as a main dish with or without an added protein. 

The original recipe calls to serve the tapenade with goat cheese slices.  I love goat cheese, but have noticed that quite a few people will not eat it.  Since I wanted everyone to experience the dish, I decided to check with my local cheese shop about a replacement.  Well, really any soft cheese will work fine, but we decided (after sampling quite a few…mmm) to go with a triple creme French cheese called Saint Andre.  It was divine.  I mean, seriously.  Biting into the olive oil toasted baguette layered with a slice of cheese and topped with the rich tapenade was pure bliss!  The weather may have been cold, but the appetizer warmed my heart.  That may sound cheesy, but it was the damn truth!

 

Fig & Walnut Tapenade

Adapted from Bon Apetit, October 2001

 

 1 cup chopped stemmed dried figs

1/3 cup water

1/3 cup chopped pitted Kalamata olives

1 tablespoon balsamic vinegar

2 tablespoons olive oil

1 tablespoon drained capers, chopped

1 1/2 teaspoons chopped fresh thyme

1/2 cup chopped toasted walnuts

1/4 cup toasted walnut halves (optional – as garnish for top of tapenade)

Fresh thyme sprigs (optional – as garnish for top of tapenade)

10 oz. soft fresh goat cheese (or any soft cheese)

Baguette, sliced and toasted (I like to brush mine with olive oil before toasting in the oven.)

Combine the chopped figs and 1/3 cup of wather in a medium saucepan.  Cook over medium-high heat until the liquid evaporates and figs are soft, about 7 minutes (watch carefully so figs do not burn).  Transfer to medium bowl and mix in olives, olive oil, balsamic vinegar, capers, and chopped thyme.  Season with salt and pepper to taste (olives are salty, so be careful not to oversalt this dish).  Add any optional walnut halves or thyme once the tapenade is transfered to a serving dish.  Tapenade can be made up to three days ahead.  Cover and refrigerate.  Bring to room temperature before serving.

Serves about 20.