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Fig Tapenade

Fig Tapenade Recipe

  • 2 cups dried black mission figs (about 10 ounces)
  • ½ cup cognac
  • 2 cups vegetable stock, chicken stock, or water
  • 2/3 cup pitted oil- or brine-cured olives, such as kalamata
  • 4 anchovy fillets, rinsed in warm water and patted dry
  • ¼ cup drained capers
  • 2 tablespoons Dijon-style mustard
  • 2 tablespoons fresh lemon juice, or to taste
  • 1 tablespoon extra virgin olive oil
  • Salt and freshly ground black pepper
  • Toast points (see Notes) or slices of bread for serving
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