Be the first to 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
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, and thyme 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.
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.
