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Fig and Olive Tapenade with Walnuts

Caroline Lindsey
  • 40 minutes
  • Serves 6

INGREDIENTS

1 cup

Figs, dried

2

Garlic cloves

1 tsp

Rosemary, fresh

1 tsp

Thyme, fresh

2 tbsp

Balsamic vinegar

2/3 cup

Kalamata olives

1/4 tsp

Cayenne pepper

1

Salt and pepper

1 tbsp

Olive oil

1

Olive oil

1/3 cup

Walnuts

2

loaves French bread

8 oz

Cream cheese or goat cheese

1/2 cup

Water