Fig Tapenade
Ingredients
- Tapenade
- 2/3 cup dried fig, chopped ⓘ
- 3 tablespoons water ⓘ
- 3 tablespoons kalamata olives, pitted and chopped ⓘ
- 1 tablespoon balsamic vinegar ⓘ
- 1 teaspoon olive oil ⓘ
- 1 teaspoon fresh thyme, chopped ⓘ
- 1/8 teaspoon black pepper, freshly ground ⓘ
- 4 whole wheat English muffins, split and toasted (or 1/4 inch -thick slices of a baguette)
- 1 cup goat cheese, crumbled ⓘ
Instructions
- Note: I have prepared this appetizer several times using small pieces of brie or crumbled Gorgonzola to replace the goat cheese. Sweet and tangy flavours blend well.
- Combine figs and water in a small saucepan over medium heat. Cook 5 minutes, stirring often until liquid is absorbed, place fig mixture into a small bowl.
- Stir in olives, vinegar, oil, thyme and pepper, set aside.
- Preheat oven to 375 degrees.
- Top each toasted muffin half with cheese and 1 tablespoon of fig tapenade.
- Place muffin halves on a foil-lined baking sheet.
- Bake for 15 minutes or until cheese melts.
- Cut each baked muffin in half or quarters for bite-sized pieces.
- If you use baguette slices, arrange on a baking sheet, broil until lightly toasted on one side only; then spread untoasted side with tapenade and top with cheese.
- Garnish with thyme sprigs. Serve and enjoy!
- On the day of the party, assemble the "mini pizzas" up to an hour in advance, cover and leave at room temperature until ready to bake.
Nutrition & Diet Analysis (per serving)
522
kcal
26% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).