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Ingredients
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1 cup chopped dried figs
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½ cup water
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1 tablespoon olive oil
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2 tablespoons balsamic vinegar
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1 teaspoon dried rosemary
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1 teaspoon dried thyme
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¼ teaspoon cayenne pepper
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⅔ cup chopped kalamata olives
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2 cloves garlic, minced
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salt and pepper to taste
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⅓ cup chopped toasted walnuts
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1 (8 ounce) package cream cheese
Directions
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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.
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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.
Note:
To toast walnuts, heat oven to 350 degrees F (175 degrees C). Place nuts in a single layer on a baking sheet. Bake for 10 minutes, or until lightly browned and fragrant.
Nutrition Facts (per serving)
327 | Calories |
24g | Fat |
26g | Carbs |
5g | Protein |
Nutrition Facts | |
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Servings Per Recipe 6 | |
Calories 327 | |
% Daily Value * | |
Total Fat 24g | 31% |
Saturated Fat 10g | 48% |
Cholesterol 41mg | 14% |
Sodium 361mg | 16% |
Total Carbohydrate 26g | 10% |
Dietary Fiber 5g | 17% |
Total Sugars 19g | |
Protein 5g | 10% |
Vitamin C 1mg | 1% |
Calcium 100mg | 8% |
Iron 2mg | 11% |
Potassium 323mg | 7% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.