Wednesday, 2 November 2011

Fig and Olive Tapenade

This recipe was developed by one of my Home Cookin’ guests, Amanda Garbutt. Amanda and I share passion for elegant recipes that bring family and friends together. This fabulous tapenade caresses your mouth with perfectly balanced flavours. Saltiness of olives rounded out by sweet chewy bite of dried figs. Balsamic vinegar adds some delicate acidity and the liquid gold (olive oil) gives the tapenade that beautiful velvety texture. Amanda spreads goats’ cheese on crostinis and then tops it with the tapenade. I like to crumble some cheese over the tapenade. I serve this hors d'oeuvre with aperitifs. Garnishing it with a shrimp or a basil leaf takes this appetizer to the next level.


Extra-virgin olive oil , 10 Green olives, pitted, 12 dried figs, 6 basil leaves, 2 tsp balsamic vinegar, 1 garlic clove, 12 slices baguette, ½ cup packed goat cheese or blue cheese, salt and pepper.


In a food processor combine the olives, figs, basil, balsamic and garlic and pulse until the ingredients are roughly chopped. Season with salt and pepper. With the motor running drizzle in olive oil until the tapenade has a smooth, spreadable consistency. Taste and adjust seasoning. Preheat the oven to 350F. Brush the slices of baguette lightly with olive oil and season with salt and pepper. Bake until crisp, about 15 minutes. Assemble: Spread a layer of tapenade on the crostinis. Top with crumbled goat’s cheese or blue cheese and an extra sprinkle of freshly ground black pepper.

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