This iconic whiskey is a "Jack of all trades" when it comes to cooking. Toss it in some pasta, as a savory dipping sauce, and even bake it into something sweet.
Fig And Kalamata Olive Tapenade
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- #120244
serves/makes:
ready in:
1-2 hrs
1-2 hrs
ingredients
1 1/2 cup finely chopped, dried black mission figs, stem tips removed
1/2 cup water
1/2 cup pitted and chopped kalamata olives
1/2 cup pine nuts or walnuts, toasted
2 tablespoons balsamic vinegar
2 tablespoons extra-virgin olive oil
2 tablespoons capers, rinsed and blotted dry
1 1/2 tablespoon chopped fresh oregano leaves
OR
2 1/4 teaspoons dried oregano
1/2 teaspoon kosher salt
1/2 teaspoon ground black pepper
directions
Pit kalamatas by whacking them with the flat side of a cleaver or other instrument. The pit will pull out easily.
Toast nuts in a 350 degrees F oven for about 10 minutes, shaking occasionally.
Place figs in a saucepan with water and cook at medium-low heat until figs have softened and water has evaporated, about 7 minutes. Transfer to medium bowl.
Add to the bowl the remaining ingredients, stir, cover and let set 1 hour before serving. Refrigerate if storing for longer periods before serving.
If dip has been refrigerated, take out 45 minutes before serving.
Use with bruschetta, crostini, bagel chips, pita chips. Try a dab of goat cheese atop a crostini spread with the tapenade.
Recipe Source: Adapted from "Delicious Dips" by Diane Morgan (Chronicle Books, 2004).
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nutrition data
Nutritional data has not been calculated yet.
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