Best 6 Fig And Walnut Tapenade Recipes
In the realm of Mediterranean cuisine, few things are as versatile and delectable as tapenades, and this fig and walnut tapenade is a true testament to that. Crafted with a harmonious blend of sweet and savory flavors, this spreadable delight is a symphony of textures and tastes. The natural sweetness of ripe figs pairs perfectly with the earthy richness of walnuts, while a hint of garlic and a touch of red pepper flakes add a subtle warmth. This tapenade is not just a culinary masterpiece; it's also a culinary chameleon. Spread it on crusty bread or crackers for an elegant appetizer, use it as a marinade for grilled meats or fish, or stir it into pasta for a flavorful twist. Its versatility extends beyond savory dishes too; try it as a glaze for roasted vegetables or even as a sweet and savory addition to desserts. With its vibrant flavors and endless possibilities, this fig and walnut tapenade is sure to become a staple in your kitchen.
Check out the recipes below so you can choose the best recipe for yourself!
WALNUT AND FIG TAPENADE WITH GOAT CHEESE
This recipe has been passed around amongst my friends. Went to a party, asked for the recipe, because with this appetizer, Diana Krall to set the mood, let's say, it's perfect.
Provided by Lalaloob
Categories Spreads
Time 30m
Yield 20 serving(s)
Number Of Ingredients 12
Steps:
- Combine chopped figs and 1/3 cup water in heavy saucepan.
- Cook over medium-high heat until liquid evaporates and figs are soft, about 7 minutes.
- Transfer to medium bowl.
- Mix in olives, olive oil, balsamic vinegar, capers, and chopped thyme.
- Season tapenade to taste with salt and pepper.*.
- Cover and refrigerate.
- Bring to room temperature before serving.
- *This dish can be prepared 2 days in advance.
- Arrange overlapping cheese rounds in the center of a medium platter.
- Stir chopped walnuts into tapenade and place in center of cheese circle.
- Garnish with walnut HALVES and thyme sprigs.
- Serve with great crackers.
Nutrition Facts : Calories 104.3, Fat 9.7, SaturatedFat 2.9, Cholesterol 7.2, Sodium 89.9, Carbohydrate 1.3, Fiber 0.6, Sugar 0.3, Protein 4
FIG AND WALNUT TAPENADE WITH GOAT CHEESE
Categories Condiment/Spread Olive Vegetarian Goat Cheese Fig Walnut Fall Bon Appétit
Yield Makes 20 servings
Number Of Ingredients 12
Steps:
- Combine chopped figs and 1/3 cup water in heavy medium saucepan. Cook over medium-high heat until liquid evaporates and figs are soft, about 7 minutes. Transfer to medium bowl. 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.)
- Arrange overlapping cheese rounds in circle in center of medium platter. Stir chopped walnuts into tapenade; spoon into center of cheese circle. Garnish with walnut halves and thyme sprigs, if desired. Serve with breads and/or crackers.
OLIVE, FIG, AND HONEY TAPENADE
In this sweet-and-salty Palestinian tapenade recipe from Zaitoun cookbook author Yasmin Khan, a handful of pantry ingredients come together to create something exquisite: black olives, walnuts, capers, figs, and honey. Let the flavors mingle for an hour, then serve with warm flatbreads.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Yield Serves 4 to 6
Number Of Ingredients 7
Steps:
- Pulse all ingredients in a mini food processor until they form a rough paste (do not overprocess, as the paste should retain some texture). Let stand 1 hour before serving.
FIG AND OLIVE TAPENADE
This is an easy gourmet appetizer. I've brought this to several parties and it is always a hit! I often add some chopped green olives to the olive mixture and a little more balsamic. Goat cheese may also be used in place of the cream cheese. Serve with slices of French bread or crackers.
Provided by Anonymous
Categories Appetizers and Snacks Vegetable Olives
Time 4h25m
Yield 6
Number Of Ingredients 12
Steps:
- Combine figs and water in a saucepan over medium heat. Bring to a boil, and cook until tender, and liquid has reduced. Remove from heat, and stir in the olive oil, balsamic vinegar, rosemary, thyme, and cayenne. Add olives and garlic, and mix well. Season with salt and pepper to taste. Cover, and refrigerate for 4 hours or overnight to allow flavors to blend.
- Unwrap cream cheese block, and place on a serving platter. Spoon tapenade over cheese, and sprinkle with walnuts. Serve with slices of French bread or crackers.
Nutrition Facts : Calories 326.7 calories, Carbohydrate 26.4 g, Cholesterol 41.1 mg, Fat 24 g, Fiber 4.8 g, Protein 5.2 g, SaturatedFat 9.5 g, Sodium 361.1 mg, Sugar 18.6 g
FIG AND WALNUT TAPENADE WITH GOAT CHEESE
Steps:
- Combine chopped figs with water and cook until water evaporates. Transfer to a medium bowl. Mix in olives, oil, vinegar, capers and thyme. Season with salt and pepper. Can be made three days ahead and cover and refridgerate. Bring to room temp to serve. Arrange overlapping cheese rounds in a circle on the platter. Stir chopped walnuts into tapenade. Spoon into centre of cheese circles and garnish with walnut halves and thyme sprig.
FIG AND WALNUT TAPENADE
From "Wine Lover's Healthy Weight-Loss Plan" Recommended Wine Pairing: Syrah or Merlot Serve with sliced whole-wheat baguette topped with a slather of goat cheese! Also great with beef, chicken, pork, or salmon!
Provided by GoldsmithLissa
Categories Spreads
Time 5m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Combine ingredients in food processor. Process until almost smooth. Refrigerate until serving.
- Serve warm or at room temperate.
Nutrition Facts : Calories 274.6, Fat 19.9, SaturatedFat 2.2, Sodium 70.4, Carbohydrate 25.1, Fiber 4.9, Sugar 19, Protein 4
Tips:
- To make the most of the flavors in this tapenade, use fresh figs that are ripe and juicy. - If you don't have fresh figs, you can substitute dried figs. Just be sure to soak them in warm water for 15 minutes before using them. - Use a good quality olive oil. The better the olive oil, the better the tapenade will taste. - If you don't have walnuts, you can substitute another type of nut, such as almonds or pistachios. - Serve the tapenade with crackers, bread, or vegetables. It's also a great addition to sandwiches and wraps. - Store the tapenade in an airtight container in the refrigerator for up to 2 weeks.Conclusion:
Fig and walnut tapenade is a delicious and versatile condiment that can be used in a variety of ways. It's easy to make and can be tailored to your own taste preferences. Whether you're using it as a dip, spread, or marinade, this tapenade is sure to please everyone at your table. So next time you're looking for a new and exciting way to enjoy figs, give this recipe a try. You won't be disappointed!
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