Fig & Pomegranate Tapenade

8
Servings
10m
Prep Time
5m
Cook Time
15m
Ready In


"This can be used as is as a condiment served with lamb or as a reasoning for roast chicken (spreading under the skin before cooking). Can be prepared 5 days ahead and stored in the refrigerator. Makes 1 1/4 cups. Recipe source: Bon Appetit (October 2003)"

Original recipe yields 8 servings
OK

Nutritional

  • Serving Size: 1 (42.7 g)
  • Calories 93.7
  • Total Fat - 7.4 g
  • Saturated Fat - 0.8 g
  • Cholesterol - 0 mg
  • Sodium - 7.1 mg
  • Total Carbohydrate - 6.8 g
  • Dietary Fiber - 1.4 g
  • Sugars - 5.1 g
  • Protein - 1.5 g
  • Calcium - 24.5 mg
  • Iron - 0.5 mg
  • Vitamin C - 6.6 mg
  • Thiamin - 0 mg

Step 1

Preheat broiler.

Step 2

Line baking sheet with foil and then brush the foil with olive oil.

Step 3

Brush figs with 1/2 tablespoon olive oil.

Step 4

Arrange figs, cut side up, on the baking sheet. Broil until figs are browned on edges (under 5 minutes). Cool on baking sheet.

Step 5

In a food processor combine figs with the olives and next 4 ingredients (-vinegar) using on/off turns chop the figs and olives. With the machine running add remaining 1 tablespoon oil. Season with salt and pepper and transfer to a bowl and stir in walnuts. Let stand for 2 hours at room temperature before serving. Can be prepared 5 days ahead; covered and refrigerated, bringing to room temperature before serving.

Tips & Variations


No special items needed.

Related