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• 1/2 cup packed stemmed and quartered dried Mission figs (about 5.5 oz.) • 1 cup pitted Kalamata olives • 1 Tbsp. balsamic vinegar • 1 Tbsp. capers, drained • 2 tsp. whole-grain mustard • 1 tsp. fresh thyme leaves • 1 small clove garlic, coarsely chopped • 1/3 cup extra-virgin olive oil • 1 Tbsp. fresh lemon juice • Pinch of crushed red pepper flakes (optional) • Kosher salt • Freshly ground black pepper • Chopped fresh parsley, for serving
1. Place figs in a small heatproof bowl and cover with boiling water. Let sit until plump and soft, 8 to 10 minutes; drain 2. In a food processor, process rehydrated figs, olives, vinegar, capers, mustard, thyme, and garlic until a chunky paste forms. With the motor running, slowly drizzle in oil and continue to process, scraping down sides of bowl as needed, until mostly smooth, 2 to 3 minutes. Add lemon juice (start with less than called for and add more as desired) and crushed red pepper flakes (if using); season with salt and black pepper. 3. Transfer tapenade to a serving bowl and top with parsley - Serve with bread, crackers or focaccia
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