I like to use fresh kalamata olives when possible, but if you use jarred ones, you can actually have most of these ingredients on hand in your pantry, you know, for gourmet-appetizer-emergencies! You basically rehydrate the figs by simmering them in a little water until they are soft and the liquid is thick and syrupy. by Franklin on July 26, 2017. You can pre-assemble it with cream cheese and walnuts on crostini or serve it spooned over cheese for guests to spread themselves. Preheat the oven to 200C/400F/Gas 6. Post was not sent - check your email addresses! 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. You can also serve this cheese-ball style with crackers on the side instead of bread for an even easier appetizer. Add the ricotta, salt and 2 tablespoons of the olive oil. Well, that left me with all the ingredients for this fig and olive tapenade and an extra loaf of bread. Puree until light, fluffy and smooth. The interior was nicely appointed and full of sunlight. (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. To make crostini, thinly slice a baguette, put on a baking tray, drizzle over olive oil and bake at 180C, gas 4, until crisp. Season to taste with salt and pepper (you won’t need much, as this is already so flavorful!). 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. I got the recipe from Allrecipes.com and I loved it so much I put it in my own little recipe book of personal favorites. Meanwhile, pulse the figs, olives, capers, and thyme in a food processor until course. Season with the salt and bake until golden brown and crispy, 5 to 8 minutes. This crostini is one of my absolute favorite appetizers and I’ve been making it for probably a decade or more. Heat over medium heat, stirring occasionally, until figs are soft and liquid is reduced, thick, and syrupy, about 15 minutes. Set cheese out to soften. And since it uses dried figs, you can make it year-round. Heat the olive oil in a pan, add the red onion and fry over a gentle heat for five minutes until softened. It’s sweet, tart, and a little spicy in the most harmonious way possible. Any loaf of white French or Italian bread will do, but I thought this honey-wheat loaf would be a great pairing for the sweet fig and olive tapenade. Sorry, your blog cannot share posts by email. Pulse until smooth. Combine figs and water in a small saucepan. If needed, flip crostini over to allow crisping on the bottom side for a few minutes. Brush the slices of baguette with the olive oil and place on a rimmed baking sheet. Arrange on a rimmed baking pan, brush with olive oil, and sprinkle with kosher salt. Place a slice of brie over each crostini. Remove from the heat and stir in the figs. Copyright 2018 - Pinch Me, I'm Eating. Caroline – I love this tapenade and remember making it and bringing it to a friend’s home for Thanksgiving. Remove the crostini to a wire rack to cool. This recipe card may include affiliate links. That’s hilarious! Bake 8-10 minutes or until slices become crispy. Hi, I'm Caroline, and I'm a self-taught home cook with an affinity for the gourmet. 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.
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