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Cooking 'Round the World
French Appetizer
Ingredients
1 cup chopped dried figs
1/2 cup water
1 Tbs olive oil
2 Tbs balsamic vinegar
1 tsp dried rosemary
1 tsp dried thyme
1/4 tsp cayenne pepper
2/3 cup chopped kalamata olives
2 cloves garlic, minced
salt and pepper to taste
1/3 cup chopped toasted walnuts
1 (8 ounce) package cream cheese
Preparation
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.
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