Fig & Pomegranate Tapenade
Created by ellie on October 10, 2016
- Servings: 8
- Prep Time: 10m
- Cook Time: 5m
- Recipe #25011
Ingredients
- 8 ripe (152 grams) figs (stemmed and halved)
- 1 1/2 tablespoons olive oil
- 1/2 cup Kalamata olives, chopped (pitted)
- 1 tablespoon capers, drained
- 2 1/2 teaspoons molasses (pomegranate molasses)
- 2 teaspoons rosemary, chopped (fresh)
- 1/2 teaspoon sherry wine vinegar
- 1/2 cup walnuts (toasted and chopped)
How to Make
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Step 1: Preheat broiler.
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Step 2: Line baking sheet with foil and then brush the foil with olive oil.
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Step 3: Brush figs with 1/2 tablespoon olive oil.
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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.
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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.
Nutritional Facts
- 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