Tried several new recipes for our open house today, always like to live on the edge just a little with a never tried recipe. This one was great with figs olives and fresh herbs – how could it go wrong. Can be made a day in advance for a great no fuss appetizer
In a Pan place
1 cup chopped dried figs
1/2 cups water
Boil until liquid is almost gone and figs are soft
1 tablespoon olive oil
2 tablespoon good quality basalmic Vinegar
1 1/2 tsp fresh rosemary
1 tsp fresh thyme
1/4 tsp cayenne pepper
2/3 cups chopped kalamata olive (I like Mezzetta Napa Valley Bistro Brand)
2 cloves crushed garlic
1/4 tsp sea salt
1/4 tsp fresh ground pepper
Mix well and let meld together in refrigerator for at least 2 hrs can be made up to 2 days in advance.
Place approx 8 oz of fresh chevre on a plate and press into a 3/4″ thick rectangle top with tapenade and Chopped walnuts.