| Jimtown Store’s Fig and Black Olive Tapenade |
9. Okt 2008|18:31 |
Šim ir jābūt gardumam
Ingredients
½ cup dried Black Mission figs, stemmed and halved
¾ cup water
1 cup black olives (Nicoise, Lyon or Greek), rinsed and pitted
1 ½ tablespoons lemon juice (about ½ lemon)
2 teaspoons whole-grain mustard
1 small garlic cloved, peeled
½ tablespoons capers, rinsed and drained
1 teaspoon finely chopped fresh rosemary
¼-1/2 cup olive oil (I found ¼ cup just enough)
Salt and pepper, if necessary
Method
In a medium-sized saucepan, simmer the figs in the water for about 30 minutes, until very tender. Drain, reserving a few tablespoons of the liquid.
If the bowl of a food processor, combine pitted olives, drained figs, lemon juice, mustard, garlic, capers, and fresh rosemary, using the “pulse” function until you have a thick paste. Drizzle in olive oil until you've achieved a chunky-smooth paste. If necessary, use fig liquid to thin out the tapenade.
Serve with your favorite crackers, or in between two pieces of bread for a zinger sandwich spread. Could zest up a piece of grilled fish or chicken, too.
Can be made one or two or days in advance, which allows the flavors to intensify.
Makes about 1 cup.
http://voices.washingtonpost.com/mighty-appetite/2008/09/figs_and_olives_a_delightful_s.html?wpisrc=newsletter |
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