Pomegranate Tapenade with Fig
Appetizers • Mediterranean
Description
Tapenade is a Mediterranean olive paste with spices.
Ingredients
- Fig 8 pieces
- Capers 1 tablespoon
- Kalamata olives 5 oz
- Narshehab sauce 2½ spoons
- Rosemary 2 stalks
- Champagne Vinegar ½ spoons
- Walnuts 5 oz
- Olive Oil 1½ spoons
- Salt to taste
- Ground Black Pepper to taste
Step-by-Step Guide
Step 1
Line a small baking tray with foil and brush it with olive oil. Cut the figs in half and place them cut-side up on the tray. Put it in a preheated oven at 355°F for about three minutes, until the edges of the fruit start to turn slightly brown. Then remove from the oven and cool on a sheet of parchment paper.
Step 2
Combine the figs, coarsely chopped olives, and a couple of teaspoons of finely chopped rosemary in a blender. Add the vinegar and narsharab, and pulse the blender a few times for a couple of seconds to coarsely chop the mixture. During one of the pulses, add a tablespoon of olive oil. Season with salt and pepper to taste, then transfer to a bowl. Coarsely chop the nuts and fold them into the tapenade.
Step 3
Before serving, let it sit at room temperature for two hours to allow the ingredients to absorb each other's flavors.
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