Olive Fig And Honey Tapenade Food

FIG AND OLIVE TAPENADE

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.

FIG AND OLIVE TAPENADE

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.

OLIVE, FIG, AND HONEY TAPENADE

Steps:

• Pulse all ingredients in a mini food processor until they form a rough paste (do not overprocess, as the paste should retain some texture). Let stand 1 hour before serving.

FIG AND BLACK OLIVE TAPéNADE

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.
• If using a food processor, 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). If using a mortar and pestle, mash the olives with the garlic, capers, and fresh rosemary.
• Pound in the drained figs.
• Once they are broken up, add the olive oil and season with black pepper, fig poaching liquid, and salt, if necessary.

KALAMATA AND FIG TAPENADE

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.

BLACK OLIVE AND FIG TAPENADE

Steps:

• Put all ingredients in blender or food processor and pulse until blended to desired consistency.
• Serve at room temperature.

BLACK OLIVE AND FIG TAPENADE

Steps:

• This is a very easy recipe. Simply add the olives, dried figs (softened - microwave them with a bit of water), and capers in a food processor. Add the anchovy paste, garlic, and fresh herbs. Pulsate until semi pureed, but still chunky.