This fig and caper tapenade recipe is from my friend Anne. There seems to be an Anne theme going on this week in terms of inspiration for my posts. It’s a quick and easy appetizer to share with friends at perhaps a little wine and cheese tasting party or any gathering.
I’m in the Fall mood and for some reason this appetizer has a Fall feel to me. I think it’s because of the figs in it. It would be a great appetizer to make during the holidays. If you’ve never tasted goat cheese, capers and kalamata olives this might be your chance to try something new. I find the combination of flavors interesting. I hope you enjoy it as much as I do.
| Fig and Caper Tapenade | Print |
Author: Anne
Ingredients
- 1 cup dried figs, diced (I found these in the dried fruit section of my grocery store)
- ⅓ cup Kalamata olives, pitted, diced
- 2 tbsp olive oil
- 1 tbsp balsamic vinegar
- 2 tbsp capers, drained
- ½ tsp fresh thyme
- 8 oz. goat cheese (log form)
Instructions
- Combine figs, olives, oil, vinegar, capers and thyme.
- Place goat cheese on a platter and cover with the tapenade.
- Serve with crackers.
Hi, I was telling Amy about this recipe yesterday and couldn’t find my copy. It must be at the lake, anyhow, I forwarded this post to her email using sharaholic. I hope that is how I am supposed to share things, technology is so challenging for me!
Yes, thank you for sharing. I understand what it’s like to be computer challenged. I think we have to learn as we go especially when it comes to social media and cell phones. It’s all trial and error.