Fig & Pomegranate Tapenade
Recipe: #25011
October 10, 2016
Categories: Walnut, Figs, Gluten-Free, High Fiber, Kosher, Low Cholesterol, No Eggs, Non-Dairy, Vegan, Vegetarian, Olives, more
"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)"
Ingredients
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 by Step Method
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
No special items needed.