This savory-sweet tapenade captures the flavors of fall in one irresistible bite. Plump dried figs mingle with briny Kalamata olives, capers, and thyme, then get a nutty crunch from toasted walnuts. Served alongside creamy goat cheese and crisp crackers, it’s a perfect appetizer for autumn gatherings — and you can find many of the ingredients at our farmers markets. Elegant enough for entertaining, yet easy enough for a cozy evening with friends.
INGREDIENTS:
1 cup chopped dried Calimyrna figs, stems removed
1/3 cup water
1/3 cup chopped pitted Kalamata olives
2 tablespoons extra-virgin olive oil
1 tablespoon fig balsamic vinegar
1 tablespoon drained capers, chopped
1 1/2 teaspoons chopped fresh thyme
10 oz. fresh soft goat cheese (about two logs), cut into 1/2-inch-thick rounds
1/2 cup chopped toasted walnuts
1/4 cup toasted walnut halves
Fresh thyme sprigs
Assorted crackers
METHOD:
In a medium saucepan, combine the chopped figs and 1/3 cup water. Bring to a boil, then reduce the heat and simmer until the liquid evaporates and the figs are soft, about 7 minutes. Transfer to a medium bowl and let cool.
Add the olives, olive oil, fig balsamic vinegar, capers, and thyme. Stir to combine and season to taste with salt and pepper. Cover and refrigerate until ready to serve.
Just before serving, stir in the chopped toasted walnuts.
To assemble, arrange the goat cheese rounds in a circle on a serving platter. Spoon the tapenade into the center of the cheese ring. Garnish with walnut halves and fresh thyme sprigs. Serve with assorted crackers.
NOTE: Tapenade can be made 3 days ahead. Bring to room temperature before serving.
