Fig and Olive Tapenade
tablespoons balsamic vinegar
teaspoon dried rosemary
teaspoon cayenne pepper
cup chopped kalamata olives
cup chopped toasted walnuts
- 1 (8
ounce) package cream cheese
- Combine figs and water in a saucepan over medium heat. Bring to
a boil, and cook until tender, and liquid has reduced. Remove from heat, and
stir in the olive oil, balsamic vinegar, rosemary, thyme, and cayenne. Add
olives and garlic, and mix well. Season with salt and pepper to taste. Cover, and
refrigerate for 4 hours or overnight to allow flavors to blend.
- Unwrap cream cheese block, and place on a serving platter. Spoon
tapenade over cheese, and sprinkle with walnuts. Serve with slices of French
bread or crackers.
Artichoke, Cheese and Olive Antipasto
- 3 (6.5 ounce) jars marinated artichoke hearts, undrained
- 1 (12
ounce) jar roasted red bell peppers, drained and sliced
- 1 (15
ounce) can black olives, drained
pound smoked provolone cheese, diced
cup olive oil
cup balsamic vinegar
teaspoon dried oregano
clove garlic, finely chopped
pinch salt and pepper to taste
fresh basil leaves, cut into thin strips
- Pour the jars of artichoke hearts with their liquid into a 1 1/2
quart or larger container with a tight sealing lid. Add the bell peppers, black
olives, and provolone cheese.
- In a medium bowl, whisk together the olive oil, balsamic
vinegar, oregano, garlic, salt and pepper. Pour over the ingredients in the
container. Seal the lid, and refrigerate for at least 3 hours, shaking gently
about once per hour.
- To serve, allow the mixture to come to room temperature. Soon
onto serving plates, and top with basil shreds as a garnish.