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Fig and Walnut Tapenade with Goat Cheese

Fig and Walnut Tapenade with Goat Cheese Recipe

  • 1 cup chopped stemmed dried Calimyrna figs
  • 1/3 cup water
  • 1/3 cup chopped pitted Kalamata olives or other brine-cured black olives
  • 2 tablespoons extra-virgin olive oil
  • 1 tablespoon balsamic vinegar
  • 1 tablespoon drained capers, chopped
  • 1 1/2 teaspoons chopped fresh thyme
  • 2 5.5-ounce logs soft fresh goat cheese (such as Montrachet), each cut crosswise into 1/2-inch-thick rounds
  • 1/2 cup chopped toasted walnuts
  • 1/4 cup toasted walnut halves
  • Fresh thyme sprigs (optional)
  • Assorted breads and/or crackers
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