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Fig and Walnut Tapenade with Goat Cheese

See full recipe on: Bon Appetit



Ingredients

1 cup chopped stemmed dried calimyrna figs
1/3 cup water
1/3 cup chopped pitted kalamata olives or other brine-cured black olives
2 tablespoons extra-virgin olive oil
1 tablespoon balsamic vinegar
1 tablespoon drained capers, chopped
1 1/2 teaspoons chopped fresh thyme
2 5.5-ounce logs soft fresh goat cheese (such as montrachet), each cut crosswise into 1/2-inch-thick rounds
1/2 cup chopped toasted walnuts
1/4 cup toasted walnut halves
Fresh thyme sprigs (optional)
Assorted breads and/or crackers

Nutrition 20 servings

Per Serving % Daily Value
Calories 142
Fat 8g 12%
Carbs 11g 3%
Protein 5g 11%
Fiber 1g 5%
Cholesterol 7mg 2%
Sodium 185mg 7%
     
Fat
Carbs
Protein

Preparation









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