Blissfully simple, yet full of flavor, olive tapenade is stuffed into ripe figs for a delicious balance of sweet and salty flavors.
Prep Time: 15 minutes
Total Time: 15 minutes
Yield: 4 servings
Ingredients:
- 15 oil-cured black olives, pitted
- 2 teaspoons capers
- 1 anchovy fillet
- 1 teaspoon fresh thyme, 1/4 teaspoon dried
- 2 teaspoons olive oil
- 12 ripe, small Mission figs
Preparation:
Puree olives, capers, anchovy, thyme, and olive oil together in a food processor or chop by hand.
Make a slit in the side of each fig and spoon about 1/2 teaspoon of tapenade into the fig. Pinch opening closed. Allow 3 figs per person.
Yield: 4 servings
Source: Cooking to Beat the Clock by Sam Gugino (Chronicle Books)
Reprinted with permission.
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Make a slit in the side of each fig and spoon about 1/2 teaspoon of tapenade into the fig. Pinch opening closed. Allow 3 figs per person.
Yield: 4 servings
Source: Cooking to Beat the Clock by Sam Gugino (Chronicle Books)
Reprinted with permission.
Suggested Related Recipes
• Super Fig Cobbler Recipe• Pork Loin Chops with Fig Sauce Recipe
• Fig Raisin Spice Cake Recipe
• Fresh Fig Preserves Recipe
• Baked Figs With Honey Ice Cream Recipe
• Cornish Hens Stuffed with Brandied Figs Recipe
• Baked Figs with Honey and Whiskey Recipe
• Lady Baltimore Cake Recipe
• Candied Figs, Apricots or Tomatoes Recipe
• Cranberry Fig Chutney Recipe
