“You must do the things you think you cannot do.”
Recently I had a citrus fig tapenade. It had a lot of figs and olives in it. I don’t have the recipe for it, but I found a fig and olive tapenade recipe on David Lebovitz’s – Living the Sweet Life in Paris. I looked at a few versions and came up with the recipe below. You can follow the link to check out the original version.
There are a number of ways you could serve this – with a baguette and fresh chèvre, with some really good biscuits (like the Raincoast cranberry and hazelnut crisps in the photograph), or on a pizza base grilled with a mild cheese like brie or chèvre and perhaps some thinly sliced pear and fresh basil leaves, and an arugula salad on the side.
The flavour improves overnight – so I’ve made mine today in preparation to have with a little champagne before dinner tomorrow night – New Year’s Eve.
In 2013, I hope you do the things you think you cannot do. Bon appétit and happiest of New Year’s.
Zestful Citrus Fig and Black Olive Tapenade
1/2 cup black mission figs, stemmed and quartered
1/2 cup water
1/4 cup white wine (I used Riesling)
1 cup kalamata olives, pitted
3 tbsp extra virgin olive oil
1 tbsp balsamic vinegar
1 tbsp capers
1 clove garlic, mashed
1/2 tsp orange zest (if you add more, do so cautiously – too much zest at once can be overpowering!)
Bring the figs, water, and wine to a boil. Reduce heat to simmer and cook until the figs are tender and the liquid is absorbed (approximately 25 minutes). Cool slightly. Drain off any excess liquid.
Combine the figs and all remaining ingredients in the food processor and pulse until finely chopped. Do not puree. Bottle and refrigerate. Will keep up to a week in the fridge.