Pomegranate Tapenade with Fig
Appetizers | Mediterranean cuisine
⏳ Time
10 minutes + 2 hours
🥕 Ingredients
10
🍽️ Servings
6
Description
Tapenade is a Mediterranean olive paste with spices.
Ingredients
- Fig - 8 pieces
- Capers - 1 tablespoon
- Kalamata olives - 7.1 oz
- Narshehab sauce - 2½ spoons
- Rosemary - 2 stalks
- Champagne Vinegar - ½ spoons
- Walnuts - 3.5 oz
- Olive Oil - 1½ spoons
- Salt - to taste
- Ground Black Pepper - to taste
Step by Step guide
Step 1
Line a small baking tray with foil and brush it with olive oil. Cut the figs in half and place them cut-side up on the tray. Put it in a preheated oven at 356°F for about three minutes, until the edges of the fruit start to turn slightly brown. Then remove from the oven and cool on a sheet of parchment paper.
Step 2
Combine the figs, coarsely chopped olives, and a couple of teaspoons of finely chopped rosemary in a blender. Add the vinegar and narsharab, and pulse the blender a few times for a couple of seconds to coarsely chop the mixture. During one of the pulses, add a tablespoon of olive oil. Season with salt and pepper to taste, then transfer to a bowl. Coarsely chop the nuts and fold them into the tapenade.
Step 3
Before serving, let it sit at room temperature for two hours to allow the ingredients to absorb each other's flavors.
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