Fig & Olive Tapenade with Brie
An elegant appetizer that is surprisingly easy and can be made ahead!
- 1 cup chopped dried figs
- 1/2 cup Pinot Grigio or other white wine
- 1 Tbsp . Tastealotta Lemon Olive Oil
- 2 Tbsp . Tastealotta Black Mission Fig Balsamic Vinegar
- 1/2 Tsp . dried rosemary
- 1/2 Tsp . dried thyme
- 1/4 Tsp . cayenne pepper
- 2/3 cup chopped kalamata olives
- 2 cloves garlic minced
- salt and pepper to taste
- 1/3 cup chopped walnuts toasted
- 1 ounces round Brie 8
Combine figs and wine in a saucepan over medium heat. Bring to a boil and cook until tender and liquid has reduced.
Remove from heat and stir in the Tastealotta Lemon Olive Oil, Tastealotta Black Mission Fig Balsamic Vinegar, rosemary, thyme and cayenne.
Add the olive and garlic - mix well.
Season with salt and pepper to taste.
Cover and refrigerate for 4 hours or overnight to allow flavors to blend.
Preheat oven to 400 degrees. Unwrap brie and place on a small ovenproof dish.
Place in the oven and heat until the brie is softened - about 10 minutes.
Spoon tapenade over the cheese and top with walnuts.
Serve with slices of French bread or crackers.