1/2 cup chopped stemmed dried Calimyma figs
3 tablespoons water
2 tablespoons chopped pitted Kalamata olives or other brine cured black olives
1 tablespoon extra virgin olive oil
1/2 tablespoon balsamic vinegar
1/2 tablespoon drained capers, chopped
3/4 teaspoon chopped fresh thyme
5.5 oz soft fresh goat cheese
1/4 can chopped toasted walnuts
1/8 can toasted walnut halved
fresh thyme sprigs
assorted breads and/or crackers
- Combine chopped figs and 3 tablespoons water in heavy small saucepan. Cook over medium-high heat until liquid evaporates and figs are soft, about 7 minutes. Transfer to medium bowl. Mix in olives, olive oil, balsamic vinegar, capers and chopped thyme. Season tapenade to taste with salty and pepper. (Can be made three days ahead). Cover and refrigerate. Bring to room temperature before serving.
- Stir chopped walnuts into the tapenade; arrange tapenade around goat cheese log in the center of a small serving dish. Garnish with walnut halves and thyme sprigs if desired. Serve with breads and/or crackers.