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Fig and Pomegranate Tapenade
- 8 ripe fresh figs, stemmed, halved
- 1 1/2 tablespoons olive oil
- 1/2 cup Kalamata olives, pitted, coarsley chopped
- 1 tablespoon drained capers
- 2 1/2 teaspoons pomegranate molasses*
- 2 teaspoons chopped fresh rosemary
- 1/2 teaspoon Sherry wine vinegar
- 1/2 cup walnuts, toasted, coarsley chopped
Directions:View on Bon Appetit
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