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Goat Cheese with fig and walnuts
Goat Cheese with Fig and Walnut Tapenade
Course: Appetizer
Keyword: Balsamic Vinegar, Extra Virgin Olive Oil
Author: Tonya Engen
  • 1 Cup Mission Figs, Chopped
  • 1/3 Cup Kalamata Olives, Pitted and Chopped
  • 2 Tblsp Olive Oil
  • 1 Tblsp Balsamic Vinegar
  • 1 Tblsp Capers, Drained and Chopped
  • 1-1/2 Tsp Thyme, Chopped
  • 10 Oz. Soft Goat Cheese (Montrachet), cut crosswise intp 1/2" rounds
  • 1/2 Cup Walnuts, Toasted and Chopped
  • Fresh Thyme Sprigs-Garnish
  • Assorted Breads or Crackers
  1. In a medium-sized bowl, add figs, olive oil, balsamic vinegar, olives, capers, and chopped thyme. Mix thoroughly and season to taste with salt and pepper.

  2. Arrange overlapping cheese rounds in a circle in the center of a platter. Stir chopped walnuts into tapenade; spoon into center of cheese circle. Garnish with walnut halves and thyme sprigs. Serve with breads and/or crackers.

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