FIG AND OLIVE TAPENADE
This is an easy gourmet appetizer. I've brought this to several parties and it is always a hit! I often add some chopped green olives to the olive mixture and a little more balsamic. Goat cheese may also be used in place of the cream cheese. Serve with slices of French bread or crackers.
Provided by Anonymous
Categories Appetizers and Snacks Vegetable Olives
Time 4h25m
Yield 6
Number Of Ingredients 12
Steps:
- Combine figs and water in a saucepan over medium heat. Bring to a boil, and cook until tender, and liquid has reduced. Remove from heat, and 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.
- Unwrap cream cheese block, and place on a serving platter. Spoon tapenade over cheese, and sprinkle with walnuts. Serve with slices of French bread or crackers.
Nutrition Facts : Calories 326.7 calories, Carbohydrate 26.4 g, Cholesterol 41.1 mg, Fat 24 g, Fiber 4.8 g, Protein 5.2 g, SaturatedFat 9.5 g, Sodium 361.1 mg, Sugar 18.6 g
FIG AND POMEGRANATE TAPENADE
Provided by Jayne Cohen
Categories Condiment/Spread Sauce Food Processor Fruit Olive Broil Quick & Easy Vinegar Fig Walnut Fall Pomegranate Capers Bon Appétit
Yield Makes about 1 3/4 cups
Number Of Ingredients 8
Steps:
- Preheat broiler. Line small baking sheet with foil. Brush foil with olive oil. Lightly brush figs with 1/2 tablespoon olive oil. Arrange figs, cut side up, on sheet. Broil until figs are lightly browned at edges, about 3 minutes. Cool on baking sheet.
- Combine figs, olives, capers, pomegranate molasses, rosemary, and vinegar in processor. Using on/off turns, coarsely chop figs and olives. With motor running, add remaining 1tablespoon oil. Season to taste with salt and pepper. Transfer to bowl. Stir in walnuts. Let tapenade stand 2 hours at room temperature to blend flavors. (Can be prepared 5 days ahead. Cover and refrigerate. Bring to room temperature before serving.)
- *A thick pomegranate syrup that's available at Middle Eastern markets and some supermarkets.
FIG TAPENADE
A French style tapenade which can be prepared several days in advance and refrigerated. A fantastic appetizer when spread on a toasted baguette slice or an English muffin and topped with cheese.
Provided by Elly in Canada
Categories Spreads
Time 30m
Yield 8-16 serving(s)
Number Of Ingredients 10
Steps:
- Note: I have prepared this appetizer several times using small pieces of brie or crumbled Gorgonzola to replace the goat cheese. Sweet and tangy flavours blend well.
- Combine figs and water in a small saucepan over medium heat. Cook 5 minutes, stirring often until liquid is absorbed, place fig mixture into a small bowl.
- Stir in olives, vinegar, oil, thyme and pepper, set aside.
- Preheat oven to 375 degrees.
- Top each toasted muffin half with cheese and 1 tablespoon of fig tapenade.
- Place muffin halves on a foil-lined baking sheet.
- Bake for 15 minutes or until cheese melts.
- Cut each baked muffin in half or quarters for bite-sized pieces.
- If you use baguette slices, arrange on a baking sheet, broil until lightly toasted on one side only; then spread untoasted side with tapenade and top with cheese.
- Garnish with thyme sprigs. Serve and enjoy!
- On the day of the party, assemble the "mini pizzas" up to an hour in advance, cover and leave at room temperature until ready to bake.
FIG AND OLIVE TAPENADE
Make and share this Fig and Olive Tapenade recipe from Food.com.
Provided by sofie-a-toast
Categories Spreads
Time 40m
Yield 1 1/2 cups
Number Of Ingredients 10
Steps:
- In a medium-sized saucepan, simmer the figs in the water for about 30 minutes, until very tender. Drain, reserving a few tablespoons of the liquid.
- In a food processor or with an immersion blender, pulse the pitted olives, drained figs, lemon juice, mustard, garlic, capers, and fresh rosemary to create a thick paste. Pulse in the olive oil until you've achieved a chunky-smooth paste. Season with black pepper and salt, if necessary. (The spread can be thinned with a bit of the reserved fig poaching liquid.).
- Serve tapenade with slices of baguette or pita triangles that have been lightly brushed with olive oil and perhaps sprinkled with salt and fresh thyme, or a dusting of chili powder, then toasted on a baking sheet in the oven until nice and crisp.
KALAMATA AND FIG TAPENADE
Tapenade is a Provencal olive paste that we like to refer to as one of our "gold of the fridge" items because it can add depth and interest to any number of dishes. Just a few spoonfuls can change everyday mashed potatoes, vinaigrettes, or omelets into something really special. This recipe is a great introduction of tapenade, because it doesn't contain the traditional anchovies, and the figs add a sweetness that mellows the strong briny flavor of the olives. Adapted from the "Big Book of Appetizers" cookbook.
Provided by TxGriffLover
Categories Spreads
Time 10m
Yield 1 1/2 cups
Number Of Ingredients 12
Steps:
- Place the olives, figs, lemon zest and juice, garlic, capers, red pepper flakes, thyme, pepper, and parsley in the work bowl of a food processor. Pulse a few times to blend, but do not puree. Add the oil and pulse a few more times to form a cohesive but still coarse paste. Add the walnuts and pulse until they are chopped but small pieces are still visible.
- Make ahead: Tapenade can be made up to 1 week ahead and kept, covered, in the refrigerator.
Nutrition Facts : Calories 694, Fat 62.5, SaturatedFat 7.5, Sodium 962.5, Carbohydrate 35.7, Fiber 9.7, Sugar 17.4, Protein 8.6
More about "fig and pomegranate tapenade food"
FRENCH FIG OLIVE TAPENADE • SIMPLE NOURISHED LIVING
From simple-nourished-living.com
5/5 (1)Total Time 10 minsCategory AppetizerCalories 70 per serving
- It is best to make this tapenade at least one day before you intend to serve it which allows the flavors to meld and develop.
FIG & POMEGRANATE TAPENADE RECIPE - RECIPEZAZZ.COM
From recipezazz.com
5/5 (1)Calories 94 per servingServings 8
BEST FIG AND OLIVE TAPENADE RECIPE - HOW TO MAKE …
From food52.com
Reviews 54Servings 8Cuisine ItalianCategory Appetizer
KALAMATA OLIVE AND FIG TAPENADE RECIPE - EAT SIMPLE FOOD
From eatsimplefood.com
CHUNKY TAPENADE WITH FIGS AND OLIVES - HARRIETT'S COOKING
From harriettscooking.com
MEDITALIA SUNDRIED TOMATO TAPENADE – HANA FOOD …
From hanafoodinc.com
TOP'S CHINA
From topschinarestaurant.com
EASIEST KALAMATA OLIVE AND FIG TAPENADE RECIPE
From mychefsapron.com
» FIG AND POMEGRANATE TAPANADE : POMEGRANATE WORLD — …
From pomegranateworld.com
FIG AND POMEGRANATE TAPENADE WITH GOAT CHEESE - J.
From jweekly.com
ZEITOON PARVARDEH – OLIVE TAPENADE WITH …
From thecaspianchef.com
BEST OLIVE AND FIG TAPENADE RECIPE - HOW TO MAKE …
From delish.com
FIG AND POMEGRANATE TAPENADE | RECETA - PINTEREST
From pinterest.com
FIG & OLIVE TAPENADE – THE WANDERING CHEW
From wanderingchew.ca
5HR ENERGY POMEGRANATE – HANA FOOD DISTRIBUTORS INC.
From hanafoodinc.com
OLIVE TAPENADE RECIPE - DAVID LEBOVITZ
From davidlebovitz.com
HUNGRY LIKE THE WOOF - FROMM FAMILY FOODS
From frommfamily.com
FIG AND POMEGRANATE TAPENADE RECIPE - RECIPEOFHEALTH
From recipeofhealth.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love