Fig and Olive Tapenade
Prep time: 
Cook time: 
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Serves: 6
  • 1 cup roughly chopped dried black mission figs, stems removed
  • ⅓ cup white wine (water can be used as well)
  • ⅓ cup chopped pitted Kalamata olives
  • 2 Tablespoons extra-virgin olive oil
  • 1 Tablespoon balsamic vinegar
  • 1 tsp. chopped fresh rosemary
  • ½ cup chopped toasted walnuts
To serve:
  • 1 7 oz. log fresh goat cheese or chevre
  • walnut halves and rosemary sprigs (optional)
  • Baguette or plain crackers
  1. In a small saucepan, heat the figs with the wine over medium high heat until the liquid evaporates and has been absorbed, about 5 minutes.
  2. Combine the softened figs with the olives, olive oil, vinegar, rosemary and walnuts. Stir to combine. (If your mixture seems too loose or you've chopped your pieces too big, you can give it a few pulses in a food processor at this point). Mixture can be refrigerated for 3-4 days.
  3. Before serving, slice goat cheese into circles and arrange on serving dish. Garnish with rosemary halves and walnut sprigs. Serve at room temperature.
Dried figs can be easier to chop with kitchen scissors instead of a knife. This is best when the goat cheese is at a soft room temperature instead of being served directly from the fridge.
Recipe by The Domestic Front at