Fig and Olive Tapenade

1 cup finely chopped dried figs

½ cup water

1 tbsp olive oil

2 tbsp balsamic vinegar

1 tsp dried rosemary

1 tsp dried thyme

¼ tsp cayenne pepper

⅔ cup finely chopped kalamata olives

2 cloves garlic, minced

salt and pepper to taste

⅓ cup chopped toasted walnuts

1 8 ounce package cream cheese

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, cayenne, 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

8 servings

Serving size

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Fig and Olive Tapenade