Best Fig Tapenade Recipes

FIG-OLIVE TAPENADE

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.

OLIVE, FIG, AND HONEY TAPENADE

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

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.

BLACK OLIVE AND FIG TAPENADE

Steps:

• Put all ingredients in blender or food processor and pulse until blended to desired consistency.
• Serve at room temperature.

FIG-OLIVE TAPENADE WITH PROSCIUTTO AND PERSIMMON

Steps:

• Place figs in a bowl and cover with boiling water. Let sit until soft and pliable, 5 to 10 minutes, then drain and coarsely chop.
• In a food processor, combine chopped figs, olives, anchovies, lemon juice, garlic and rosemary. With the motor running, slowly drizzle in olive oil, and process until mixture becomes a paste, 1 to 3 minutes, scraping down the sides once or twice. Taste and add more lemon juice and olive oil if you like.
• Spoon tapenade into a bowl or crock and serve alongside thinly sliced prosciutto, persimmon wedges and bread, crackers or breadsticks.

FIG AND WALNUT TAPENADE WITH GOAT CHEESE

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.

FIG AND BLACK OLIVE TAPéNADE

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.
• If using a food processor, 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). If using a mortar and pestle, mash the olives with the garlic, capers, and fresh rosemary.
• Pound in the drained figs.
• Once they are broken up, add the olive oil and season with black pepper, fig poaching liquid, and salt, if necessary.

BLACK OLIVE AND FIG TAPENADE

Steps:

• 1. Put all ingredients in blender or food processor and pulse until blended to desired consistency.
• 2. Serve at room temperature.

BLACK OLIVE AND FIG TAPENADE

Steps:

• This is a very easy recipe. Simply add the olives, dried figs (softened - microwave them with a bit of water), and capers in a food processor. Add the anchovy paste, garlic, and fresh herbs. Pulsate until semi pureed, but still chunky.

KALAMATA AND FIG TAPENADE

Steps:

• Place the olives, figs, lemon zest and juice, garlic, capers, red pepper flakes, thyme, pepper, and parsley in the work bowl of a food processor. Pulse a few times to blend, but do not puree. Add the oil and pulse a few more times to form a cohesive but still coarse paste. Add the walnuts and pulse until they are chopped but small pieces are still visible.
• Make ahead: Tapenade can be made up to 1 week ahead and kept, covered, in the refrigerator.

FIG AND OLIVE TAPENADE

Steps:

• 1. 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. 2. If using a food processor, pulse the pitted olives, drained figs, lemon juice, mustard, garlic, capers, and fresh rosemary or thyme 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.) 3. If using a mortar and pestle, mash the olives with the mustard, garlic, capers, and fresh rosemary or thyme. Pound in the drained figs. Once they are broken up, add in the lemon juice, olive oil and season with salt and pepper, and fig juice, if necessary. 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. A tip from Carrie is to make this tapenade at least one day before you intend to serve it, which allows the flavors to meld and develop.

WALNUT AND FIG TAPENADE WITH GOAT CHEESE

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.

FIG TAPENADE

Steps:

• Note: I have prepared this appetizer several times using small pieces of brie or crumbled Gorgonzola to replace the goat cheese. Sweet and tangy flavours blend well.
• Combine figs and water in a small saucepan over medium heat. Cook 5 minutes, stirring often until liquid is absorbed, place fig mixture into a small bowl.
• Stir in olives, vinegar, oil, thyme and pepper, set aside.
• Preheat oven to 375 degrees.
• Top each toasted muffin half with cheese and 1 tablespoon of fig tapenade.
• Place muffin halves on a foil-lined baking sheet.
• Bake for 15 minutes or until cheese melts.
• Cut each baked muffin in half or quarters for bite-sized pieces.
• If you use baguette slices, arrange on a baking sheet, broil until lightly toasted on one side only; then spread untoasted side with tapenade and top with cheese.
• Garnish with thyme sprigs. Serve and enjoy!
• On the day of the party, assemble the "mini pizzas" up to an hour in advance, cover and leave at room temperature until ready to bake.

FIG AND OLIVE TAPENADE

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.

FIG & BLACK OLIVE TAPENADE

Steps:

• In a heavy medium saucepan, combine the figs ad water. Set over medium heat and bring to a simmer. Partially cover and cook, stirring once or twice until the figs are very tender (about 30 minutes) Cool slightly, then drain, reserving 1 T of the liquid. In a food process combine figs, olives, lemon juice, mustard, garlic, capers, rosemary and reserved fig liquid. Pulse to create a thick paste. With the motor running, gradually add the oil. Transfer to a storage container. Season generously with salt and pepper. Cover and refrigerate at least 24 hours to develop flavors. Before serving, bring the tapenade to room temperature. If you are using the pine nuts, stir them into the tapenade just before serving.

ROAST TURKEY BREAST WITH FIG-OLIVE TAPENADE

Steps:

• Place the figs in a bowl and cover with boiling water. Let sit for 5 minutes, then drain and coarsely chop. In a food processor, combine the figs, olives, lemon juice, garlic and anchovies. With the motor running, slowly drizzle in the oil, and process until the mixture becomes a paste.
• If the breast is tied up, untie it and pat dry; season with salt and pepper. If your turkey breast has not already been pounded, pound it until 3/4-inch-thick to increase the surface area. Coat it with half the paste (reserve the remaining paste for serving). Roll up the turkey and secure it with kitchen twine. Let it rest for at least 30 minutes at room temperature or up to 24 hours, covered, in the refrigerator.
• When you are ready to cook, heat the oven to 375 degrees. Place on a foil-lined baking sheet. Roast, turning once halfway through, until an instant-read thermometer inserted in the center of the turkey reads 160 degrees, 45 minutes to 1 hour (it will continue to cook as it cools). Let stand 10 minutes before untying and slicing. Serve with remaining tapenade and mayonnaise on the side.

TAPENADE (FIG AND OLIVE)

Steps:

• Place figs, brandy, and water in small saucepan. Bring to simmer over medium heat. Cook 10 minutes or until most of the liquid is absorbed. Cool slightly. Place in the food processor with the capers, mustard, anchovy fillet, olives. Process to form a slightly chunky paste. Add the lemon juice and olive oil. Process until smooth. Season with pepper. Serve at room temperature. May be made the night before and refrigerated.

ROAST TURKEY BREAST WITH FIG-OLIVE TAPENADE

Steps:

• 1. Place the figs in a bowl and cover with boiling water. Let sit for 5 minutes, then drain and coarsely chop. In a food processor, combine the figs, olives, lemon juice, garlic and anchovies. With the motor running, slowly drizzle in the oil, and process until the mixture becomes a paste. 2. If the breast is tied up, untie it and pat dry; season with salt and pepper. Coat it with half the paste (reserve the remaining paste for serving). Roll up the turkey and secure it with kitchen twine. Let it rest for at least 30 minutes at room temperature or up to 24 hours, covered, in the refrigerator. 3. When you are ready to cook, heat the oven to 375 degrees. Place on a foil-lined baking sheet. Roast, turning once halfway through, until an instant-read thermometer inserted in the center of the turkey reads 160 degrees, 45 minutes to 1 hour (it will continue to cook as it cools). Let stand 10 minutes before untying and slicing. Serve with remaining tapenade and mayonnaise on the side.

FIG AND POMEGRANATE TAPENADE

Steps:

• Preheat broiler. Line small baking sheet with foil. Brush foil with olive oil. Lightly brush figs with 1/2 tablespoon olive oil. Arrange figs, cut side up, on sheet. Broil until figs are lightly browned at edges, about 3 minutes. Cool on baking sheet.
• Combine figs, olives, capers, pomegranate molasses, rosemary, and vinegar in processor. Using on/off turns, coarsely chop figs and olives. With motor running, add remaining 1tablespoon oil. Season to taste with salt and pepper. Transfer to bowl. Stir in walnuts. Let tapenade stand 2 hours at room temperature to blend flavors. (Can be prepared 5 days ahead. Cover and refrigerate. Bring to room temperature before serving.)
• *A thick pomegranate syrup that's available at Middle Eastern markets and some supermarkets.

LEMON & FIG TAPENADE

Steps:

• 1. Turn on the food processor and add the garlic cloves to the bowl with the motor running. Once the garlic is finely chopped, drop in the figs and anchovies. Continue to process until finely chopped. 2. Add the olives and capers and again process until finely chopped. 3. Transfer the mixture to a bowl or a container with a lid. Add the Lemon Oil or olive oil, lemon zest, lemon juice, brandy and pepper. Mix well and taste. Adjust the seasonings to suit your tastes. 4. Either serve the tapenade immediately, or refrigerate in a covered container. Bring the tapenade to room temperature before serving. 5. Enjoy! Note: This makes about 1 cup of tapenade. Instead of brandy, you can use Cognac. Lori suggests serving the tapenade with a mild goat cheese (which is what I did). Don't forget to add lots of crusty bread!