Recipe Fig and Olive Tapenade (Appetizer)

Required Ingredients:

• 1 cup chopped dried figs
• 1/2 cup water
• 2/3 cup chopped kalamata olives
• 1 tablespoon olive oil
• 2 tablespoons balsamic vinegar
• 2 cloves garlic, minced
• 1 teaspoon dried rosemary
• 1 teaspoon dried thyme
• 1/4 teaspoon cayenne pepper
• salt and pepper to taste
• 1/3 cup chopped toasted walnuts
• 1 (8 ounce) package cream cheese

Preparing/Cooking:

• 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.

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