Black Olive Tapenade with Figs and Roquefort
User Reviews
5
Black Olive Tapenade with Figs and Roquefort
Description
The Black Olive Tapenade with Figs and Roquefort offers a layered medley of salty, sweet, and tangy elements from the combination of black olives, dried figs, capers, and honey. Fresh thyme and orange zest provide subtle herbal and citrus notes that brighten the spread. Toasted walnut pieces introduce a crunchy texture contrast within the chunky paste, balanced by the smooth olive oil and balsamic vinegar.
Using a food processor to pulse the ingredients creates a rustic, slightly coarse consistency, ideal for spreading. Topping the tapenade with shards of Roquefort cheese enhances the savory depth with its distinctive blue cheese sharpness. Serving it on lightly toasted baguette slices completes this appetizer, suitable for casual gatherings or as a snack with wine.
Allowing the tapenade to rest before serving helps the flavors meld and intensify. The recipe accommodates substitutions for dietary preferences, such as vegan honey alternatives and gluten-free breads or crackers, expanding its versatility.
Ingredients
- 1 cup black olives , rinsed and drained
- 1/2 cup figs dried halved black mission
- 2 teaspoons capers , rinsed and drained
- 1 clove garlic , roughly chopped
- 3/4 teaspoon thyme fresh leaves
- 1/8 teaspoon orange fresh zest
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper freshly ground
- 1 teaspoon honey (vegan: use sugar syrup or agave)
- 1 1/2 teaspoons balsamic vinegar dark
- 1/4 cup extra virgin olive oil
- 2 tablespoons walnut chopped, toasted
- baguette for serving (Gluten Free: Use GF bread or crackers, sliced into rounds and lightly toasted
- Roquefort cheese for serving (vegan: use blue cheese substitute such as "Sheesh", or gorgonzola or blue cheese; small shards/shavings
- parsley for garnish, fresh flat-leafed
Instructions
- Place the first ten ingredients in a food processor and pulse to finely chop. Add the oil and walnuts and pulse to form a chunky paste.
- Spread the tapenade on the baguettes and top with the Roquefort or blue cheese and a tiny sprig of parsley for garnish.Note: The flavor is best after the ingredients have had some time to meld.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 128 kcal
% Daily Value*
| Serving | 2tablespoons | |
| Calories | 128kcal | 6% |
| Carbohydrates | 8g | 3% |
| Protein | 1g | 2% |
| Fat | 11g | 17% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 7g | 35% |
| Sodium | 351mg | 15% |
| Potassium | 86mg | 2% |
| Fiber | 2g | 8% |
| Sugar | 5g | 10% |
| Vitamin A | 78IU | 2% |
| Vitamin C | 1mg | 1% |
| Calcium | 29mg | 3% |
| Iron | 0.4mg | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
