Best 4 Fig Olive Tapenade With Prosciutto And Persimmon Recipes
Indulge in a symphony of flavors with our tantalizing Fig, Olive, and Prosciutto Tapenade with Persimmon. This delectable treat combines the sweetness of figs, the savory richness of olives, and the salty elegance of prosciutto, all perfectly balanced with ripe persimmon. The tapenade is a versatile culinary masterpiece, whether you're spreading it on crisp crostini, using it as a flavorful topping for grilled fish or chicken, or savoring it as a flavorful dip with assorted crackers. Alongside this exquisite tapenade, you'll also discover a treasure trove of other culinary delights, including a refreshing Fig and Prosciutto Salad, bursting with the vibrant flavors of seasonal figs and salty prosciutto.
The Persimmon and Prosciutto Crostini recipe tantalizes your taste buds with its sweet and salty combination, while the Grilled Persimmon and Prosciutto Skewers offer a unique and delightful twist on a classic appetizer. And if you're looking for a sweet treat, the Prosciutto-Wrapped Fig Bites are sure to satisfy your cravings with their combination of sweet and savory flavors. Each recipe is carefully crafted to showcase the unique flavors of figs, persimmons, prosciutto, and tapenade. Whether you're a seasoned chef or a home cook looking to impress your guests, these recipes are sure to delight your palate and leave you wanting more.
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
ROASTED FIGS AND PROSCIUTTO
Steps:
- Preheat the oven to 425 degrees F.
- Snip the hard stems off the figs and cut the figs in half lengthwise through the stem. With a small sharp knife, cut the prosciutto lengthwise into inch-wide strips. Wrap a strip of prosciutto around the center of each fig half, with the ends overlapping. Brush with olive oil and arrange cut-side up on a sheet pan.
- Roast the figs for 10 minutes, until the prosciutto is a little crisp and the figs are warmed through. Serve warm.
FIG AND OLIVE TAPENADE
Make and share this Fig and Olive Tapenade recipe from Food.com.
Provided by sofie-a-toast
Categories Spreads
Time 40m
Yield 1 1/2 cups
Number Of Ingredients 10
Steps:
- In a medium-sized saucepan, simmer the figs in the water for about 30 minutes, until very tender. Drain, reserving a few tablespoons of the liquid.
- In a food processor or with an immersion blender, pulse the pitted olives, drained figs, lemon juice, mustard, garlic, capers, and fresh rosemary to create a thick paste. Pulse in the olive oil until you've achieved a chunky-smooth paste. Season with black pepper and salt, if necessary. (The spread can be thinned with a bit of the reserved fig poaching liquid.).
- Serve tapenade with slices of baguette or pita triangles that have been lightly brushed with olive oil and perhaps sprinkled with salt and fresh thyme, or a dusting of chili powder, then toasted on a baking sheet in the oven until nice and crisp.
FIG-OLIVE TAPENADE
Provided by David Lebovitz
Categories Condiment/Spread Fruit Olive Vegetable Fig
Yield 6 to 8 servings
Number Of Ingredients 11
Steps:
- 1. In a small saucepan, simmer the figs in the water with the lid askew for 10 to 20 minutes, until very tender. Drain.
- 2. If using a mortar and pestle, mash the olives with the garlic, capers, anchovies, mustard, and rosemary. (Sometimes I chop the olives first, which means less pounding later.) Pound in the figs. Once they are broken up, stir in the lemon juice and olive oil. Season with salt and pepper.
- 3. If using a food processor, pulse the olives, figs, garlic, capers, anchovies, mustard, rosemary, and lemon juice to create a thick paste. Pulse in the olive oil until you've achieved a chunky-smooth paste. Don't overdo it; good tapenade should be slightly rough. Season with salt and pepper, if necessary.
Tips:
- Choose ripe, flavorful figs and olives for the best taste.
- If you don't have prosciutto, you can substitute another type of cured meat, such as salami or soppressata.
- If you don't have a food processor, you can chop the ingredients by hand.
- Serve the tapenade immediately or store it in an airtight container in the refrigerator for up to a week.
Conclusion:
Fig olive tapenade is a delicious and versatile appetizer or snack that is perfect for any occasion. It is easy to make and can be tailored to your own taste preferences. Serve it with crackers, bread, or vegetables for a satisfying and flavorful treat.
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