My neighbor Ellie is known in our home for her yummy fig appetizers!
And just when I'm trying to figure out what to serve for dinner, she shows up with a plate of this goodness ... perfect timing!
She has a fig tree, so she's creative with figs and using them up. Last week we received a plate, covered with foil ...
And it was so beautiful, I had to find a white platter, a perfect garage presentation!
The taste was ... divine!
Thank you, Ellie, for sharing your yummy recipe with us! And for your neighborly love!
Fig and Walnut Tapenade with Goat Cheese
(Recipe for the very top photo)
1 cup chopped figs
1/3 cup chopped pitted Kalamata olives or other brine-cured black olives
2 tablespoons extra-virgin olive oil
1 tablespoon balsamic vinegar
1 tablespoon drained capers, chopped
1 1/2 teaspoons chopped fresh thyme
Two 5.5-ounce logs soft fresh goat cheese
1/2 to 1 cup chopped toasted walnuts
Baguette, sliced and toasted (or crackers)
Coarsely chop figs. Mix in olives, olive oil, balsamic vinegar, capers, and chopped thyme. Season tapenade to taste with salt and pepper. (Can be made 3 days ahead. Cover and refrigerate. Bring to room temperature before serving.)
Spread cheese on toasted baguette slices. Stir chopped walnuts into tapenade; spoon onto center of cheese. Also good served with crackers instead of bread.
This recipe serves about 20!
The difference between a date and a fig?
While growing up, my Mom always made brownies with dates! I don't remember her cooking with figs ...
Figs grow on a fig tree and taste best fresh. Dates grow on a date palm in more warm environments. Dried figs in the store are generally imported.
I'd love to hear if you cook with fresh figs? Or dates?
