Fabulousity Defined (Appetizer Recipe: Fig, Apricot and Walnut Tapenade Served Atop Fresh Goat Cheese)

I admit my love or loathing of a particular recipe is swayed by my personal tastes.

Try as you might, it’s nearly impossible to proclaim pea soup stupendous if you detest the flavor of peas, or declare creme brulee divine if you simply can’t stomach custardy things.

That’s why, if you find I’m beginning to wax poetic over Fig, Apricot and Walnut Tapenade, particularly when served atop a bed of fresh, creamy goat cheese, you have to: (1) give me the benefit of the doubt, and (2) understand it’s because this recipe, as a whole, encapsulates a symphony of textures and flavors so finely tuned, it could have well brought Brahms, Tchaikovsky and Beethoven to their knees (or at least to their taste buds).

Tapenade is a Provencal dish consisting of pureed or finely chopped olives, capers, anchovies and olive oil. Its name comes from the Provencal word for capers, tapéno. It is a popular food in the south of France, where it is generally eaten as an hors d’œuvre, spread on bread. Sometimes it is also used to stuff fillets for a main course.  ~  Source, Wikipedia

This particular tapenade, being more coarsely chopped than most (cook’s preference), is the epitome of perfect party food—not only can it be prepared in a flash, but did I mention its extraordinary flavor? Sweet…salty…well balanced…divine. Oh. Yes. I did. Tchaikovsky, remember?

Adapted from The Bon Appétit Cookbook, Fig, Apricot and Walnut Tapenade is prepared using ingredients readily available to most cooks: dried Mission figs, Kalamata olives, a touch of dried apricots, dried prunes (yes prunes, and please don’t crinkle your nose—despite its ill-sounding name, a prune is just a dried plum, and who among us doesn’t love plums?), balsamic vinegar, extra-virgin olive oil, capers, thyme, toasted walnuts and a smidgen of salt and pepper (if desired).

Bonus Points: This tapenade can be served fresh or prepared up to 3 days in advance when stored airtight in the refrigerator, leaving you ample opportunity to mingle with guests, family and friends whether cooking at home or at a bed & breakfast inn.

Note: Not that I’m admitting any addiction to this tapenade, but I feel it imperative to share this word of advice :

• Unless you are capable of exerting more self-restraint than I, or are expecting guests who are polite to a fault (i.e. people who simply will not eat in front of others), you may want to consider preparing an extra batch of this tapenade, or at least keeping enough ingredients on hand to whip up a second batch at a moments notice—great for when unexpected guests drop in!
  

How To Serve This Appetizer: Slice fresh goat cheese into rounds and overlap creating a circular base on which the tapenade can rest. Alternatively (and the method I prefer), simply crumble the goat cheese with your fingers and create a round or rectangular base according to the shape of your serving dish. Spoon tapenade on top of goat cheese and garnish with additional walnuts or a sprig of fresh thyme if desired. Serve with an array of sturdy crackers and breads, reserving any leftover tapenade to serve with chicken, pork or lamb.

And yes, the goat cheese is a must.

Ready to wow your guests?

Fig, Apricot and Walnut Tapenade (Served with Fresh Goat Cheese)

(recipe featured on InnCuisine.com, adapted from The Bon Appétit Cookbook)

• 1 heaping cup dried Mission figs, chopped & stemmed (slice down the middle lengthwise, then crosswise into thirds or fourths depending on size)
• 1/4 cup chopped dried prunes (slice in the same manner as the figs)
• 1/4 cup dried apricots (also slice in the same manner as the figs)
• 2/3 cup water
• 1/2 cup Kalamata olives
• 2 tablespoons extra-virgin olive oil
• 1 & 1/2 tablespoons balsamic vinegar
• 1 heaping tablespoon capers, rinsed and drained
• 1 & 1/2 teaspoons chopped fresh thyme
• salt and pepper to taste, if desired
• 1/2 cup chopped walnuts, lightly toasted
• 1-2 logs (5 or 6 ounces each) fresh goat cheese, cut into rounds or crumbled
• fresh thyme sprigs – optional, to garnish
• assorted, sturdy crackers and/or breads on the side

In a heavy-bottom saucepan over medium-high heat, combine figs, prunes and apricots with water and cook until dried fruits are soft and water is evaporated, about 7 minutes; stir often. Allow to cool slightly then transfer to a medium-size bowl. Stir in olives, oil, vinegar, capers, thyme, salt and pepper if desired, and walnuts. Arrange goat cheese in rounds, or crumble as in directions above. Spoon tapenade onto goat cheese in a shape slightly smaller than the goat cheese base. Garnish with sprigs of fresh thyme or additional walnuts if desired. Serve with sturdy crackers as well as an assortment of breads.

Yield: as part of an appetizer or happy-hour spread, this recipe serves up to 15.

Like this recipe? Be sure to subscribe to Inn Cuisine’s free RSS feed, now available via email, and never miss an update.

Thank you for visiting Inn Cuisine! Be sure to check out the newly remodeled Recipe Index and subscribe to Inn Cuisine's free RSS feed (also available via email) so you never miss a recipe. Need more ways to stay connected? Follow Inn Cuisine on Facebook & Twitter!

Related posts brought to you by Yet Another Related Posts Plugin.

Tagged as: appetizer recipes, fig apricot and walnut tapenade recipe served with fresh goat cheese, gourmet appetizer recipes, happy hour recipes, party food recipes, tapenade, tapenade recips