"This is an easy gourmet appetizer. I've brought this to several parties and it is always a hit! I often add some chopped green olives to the olive mixture and a little more balsamic. Goat cheese may also be used in place of the cream cheese. Serve with slices of French bread or crackers." — Anne
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chopped dried figs
chopped kalamata olives
salt and pepper to taste
chopped toasted walnuts
1 (8 ounce) package
Should have read more reviews: dried thyme doesn't work...it remains hard. That said, I'll add fresh thyme next time, and maybe add it to the simmering figs.
Also, I used fresh figs (awesome!) and added a splash of white wine when cooking the figs. Served with goat cheese. Aside from picking out the thyme sticks, this dip was phenomenal!
Update: I've made this three times in the past month its that good (and also because fresh figs are in season!). If you're using fresh, I cut up a pint into small pieces, and that amount works perfectly. I haven't encountered anyone who doesn't LOVE this dip either. I use fresh herbs (rosemary and thyme), but either way you need to add it to the simmering figs or else it stays twiggy.
I was expecting something much more flavourful.
This recipe really caught my eye as I was looking for a different dip to serve at our party. It had only been given one review with 5 stars and it hit the "nail on the head". It is definitely one which will stay and be used in my recipe collection. Already 3 people have asked me for the recipe which I now will pass on - reluctantly!
2 points to make: take note that it should be left if possible OVERNIGHT to allow flavours to mature so give yourself that time. Also, not reading the recipe correctly I went ahead and pureed all the ingredients. Although it was a fantastic spread, next time I will remember to finely chop ingredients so it has a "chutney" consistency instead.
I love this recipe! I have to make some appetizers for an upcoming party and chose a few safe ones and decided on this one for a change of pace. I did a test run of all the recipes and at first, I truly wasn't sure about this one, but after I let it sit overnight -- fabulous! It's one of those tastes that at first you might seem skeptical, but once it hits your tastebuds, you actually crave it. Definitely will keep this as a permanent part of my recipe collection. Yummy!
This was tasty, I made it 2 days before eating it to let the flavors mingle, and that they did. The only thing I would change was the rosemary. I used dried and it never did soften up. A bit twiggy. Next time I wont be so lazy and go outside to pick my own and chop it up finely. I will also try it with goats cheese for some extra zip. Great though.
This went over really well and I had several people ask for the recipe. I used regular cream cheese and I'm glad I didn't spring for goat cheese. My notes: I cut the garlic in half, and instead of 2 T of balsamic I did 1 T balsamic and 1 T cognac (I was afraid the balsamic would be too strong).
This recipes received rave reviews at a recent party. I did increase the garlic and balsalmic, but that's just my preference. Didn't have rosemary....sub. with oregano and recipe was still great. My advice is to use the best quality ingredients you can get. Yummy!
We really liked this version of a tapenade. I took this to a barbeque yesterday and it was a real crowd-pleaser! Several people commented on the chutney-like taste. I had coarsley broken the toasted walnuts and mixed them in. I used black olives, since I had an already opened can that I needed to finish using. This makes a great grilled Panini sandwich.
* Percent Daily Values are based on a 2,000 calorie diet.
Fig and Olive Tapenade
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 216
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