It might just become your favorite too! They made a day trip out of it so they could see us, along with my sister and her family, before their show. Add the ricotta, salt and 2 tablespoons of the olive oil. For a finer texture, pulse the finished tapenade in a food processor until it reaches your desired consistency. If needed, flip crostini over to allow crisping on the bottom side for a few minutes. Bring to a simmer over medium heat. Silly me, I got ingredients for my two favorite kinds, but only had time to make the double tomato bruschetta before they scarfed them down and headed out the door. Place a slice of brie over each crostini. To serve cheese-ball style: Shape cheese into a round. Meanwhile, pulse the figs, olives, capers, and thyme in a food processor until course. Post was not sent - check your email addresses! It comes out a nice rich velvety brown, and a sprig of fresh rosemary is the perfect garnish to give a little contrast of color. I got the recipe from and I loved it so much I put it in my own little recipe book of personal favorites. I used fresh rosemary and thyme from my front-porch herb garden, but if you don’t have an herb garden I’d still recommend buying some fresh, especially the rosemary. This recipe card may include affiliate links. This velvety fig and olive tapenade makes an easy and elegant appetizer for a party or a date night in! Heat a small skillet over medium-high heat. Store in an airtight container Set cheese out to soften. See my crostini recipe. Heat over medium heat, stirring occasionally, until figs … © 2020 Discovery or its subsidiaries and affiliates. Add the Balsamic vinegar and olive oil and process until combined. Next time you need to make an appetizer for a party, dinner party, or date night in, give this fig and olive tapenade a shot! Fig and Olive for Dine LA was a treat. Goat Cheese Crostini with Fig-Olive Tapenade Recipe | Saveur Heat over medium heat, stirring occasionally, until figs are soft and liquid is reduced, thick, and syrupy, about 15 minutes. Remove the crostini to a wire rack to cool. To assemble, spread some fig ricotta over each crostini. This is an ideal party appetizer because you can (and should) make it in advance, and the flavor combo is sure to blow people away! Copyright 2018 - Pinch Me, I'm Eating. That’s hilarious! I finely dice the figs and olives, but you can also pulse it in a food processor a couple times for a smoother texture once the tapenade is put together. Spread a heaping teaspoon of goat cheese on each of the crostini and top with a dollop of tapenade. Drain well on a paper towel-lined plate. Top Tip for making Fig and Black Olive Tapenade Crostini. Combine figs and water in a small saucepan. You can either pre-assemble some crostini, or for an even easier preparation you can spoon the tapenade over a block of cream cheese and serve with a knife and crostini on the side. Sorry, your blog cannot share posts by email. Garnish with fresh rosemary. You basically rehydrate the figs by simmering them in a little water until they are soft and the liquid is thick and syrupy. Allow the figs to steep for 5 minutes. The menu looked interesting and the French/Mediterranean restaurant focusing on figs and olive (oil) was intriguing. You can pre-assemble it with cream cheese and walnuts on crostini or serve it spooned over cheese for guests to spread themselves. For the crostini: Preheat the oven to 450 degrees F. Brush the slices of baguette with the olive oil and place on a rimmed baking sheet. Using a slotted spoon, transfer the softened figs to the bowl of a food processor. To assemble crostini: Spread bread with cheese, top with tapenade, and sprinkle with chopped walnuts. Privacy Policy | Terms and Conditions | Cookie Policy | Use Policy. After our pretty substantial family lunch, they only needed a light snack before the show, so I decided to throw together some crostini to serve them. I made the fig and olive tapenade a couple days before, got all the accouterments for a cheese and charcuterie board (more on that next week), so all I had to do was toast the bread, assemble the crostini, and pour the wine before our date night in. Use a pastry brush to brush butter mixture evenly on both sides each baguette slice. Bake bread for 8-12 minutes or until toasty. by Franklin on July 26, 2017. To make crostini, thinly slice a baguette, put on a baking tray, drizzle over olive oil and bake at 180C, gas 4, until crisp. So Mike and I made a date out of it last weekend. And since it uses dried figs, you can make it year-round. Garnish with fresh rosemary. Notify me of follow-up comments by email. (Got the recipe from Bon Appétit) It was a real hit with the exception of one of the uncles, who thought it was ground beef. Bake 8-10 minutes or until slices become crispy. Season with the salt and bake until golden brown and crispy, 5 to 8 minutes.… Caroline – I love this tapenade and remember making it and bringing it to a friend’s home for Thanksgiving. Three 2-inch strips lemon zest, removed with a peeler, 3 ounces spicy Calabrian salami, cut into 1/4-inch pieces, 1/4 cup small fresh basil leaves, optional, Sign up for the Recipe of the Day Newsletter Privacy Policy, Pumpkin Crostini with Goat Cheese and Balsamic Glaze, Pomegranate and Fig Margarita (Sponsored). Combine figs and water in a small saucepan. Cook, stirring often, until the salami is golden brown and crispy. In a medium bowl, combine fig mixture, olive oil, vinegar, rosemary, thyme, cayenne pepper, olives, and garlic. Puree until light, fluffy and smooth. The syrup also helps to bind the tapenade together. All rights reserved. He basically spit it out and started wiping his tongue with his napkin, à la Tom Hanks with the caviar in “Big.” It still makes us all laugh whenever we’re get together!

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