Fig & Olive Tapenade with Brie
An elegant appetizer that is surprisingly easy and can be made ahead!
Ingredients
- 1 cup chopped dried figs
- 1/2 cup Pinot Grigio or other white wine
- 1 Tbsp . Tastealotta Lemon Olive Oil
- 2 Tbsp . Tastealotta Black Mission Fig Balsamic Vinegar
- 1/2 Tsp . dried rosemary
- 1/2 Tsp . dried thyme
- 1/4 Tsp . cayenne pepper
- 2/3 cup chopped kalamata olives
- 2 cloves garlic minced
- salt and pepper to taste
- 1/3 cup chopped walnuts toasted
- 1 ounces round Brie 8
Instructions
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Combine figs and wine in a saucepan over medium heat. Bring to a boil and cook until tender and liquid has reduced.
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Remove from heat and stir in the Tastealotta Lemon Olive Oil, Tastealotta Black Mission Fig Balsamic Vinegar, rosemary, thyme and cayenne.
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Add the olive and garlic - mix well.
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Season with salt and pepper to taste.
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Cover and refrigerate for 4 hours or overnight to allow flavors to blend.
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Preheat oven to 400 degrees. Unwrap brie and place on a small ovenproof dish.
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Place in the oven and heat until the brie is softened - about 10 minutes.
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Spoon tapenade over the cheese and top with walnuts.
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Serve with slices of French bread or crackers.
