FIG-OLIVE TAPENADE WITH PROSCIUTTO AND PERSIMMON
Adding chopped dried figs to tapenade lends a fruity note that contrasts with the briny Kalamata olives in this thick, garlic-spiked spread. Here, it's served alongside silky slices of prosciutto and juicy persimmon to echo and round out those sweet-salty flavors. If you're starting with soft, plump dried figs, you don't need to soak them first. Just chop them up and add to the food processor with the olives. Leftover tapenade will keep for at least a week or two in the fridge, and makes a terrific condiment for sandwiches, or serve it with roasted chicken or meats.
Provided by Melissa Clark
Categories dips and spreads, appetizer
Time 15m
Yield 2 to 4 servings
Number Of Ingredients 10
Steps:
- Place figs in a bowl and cover with boiling water. Let sit until soft and pliable, 5 to 10 minutes, then drain and coarsely chop.
- In a food processor, combine chopped figs, olives, anchovies, lemon juice, garlic and rosemary. With the motor running, slowly drizzle in olive oil, and process until mixture becomes a paste, 1 to 3 minutes, scraping down the sides once or twice. Taste and add more lemon juice and olive oil if you like.
- Spoon tapenade into a bowl or crock and serve alongside thinly sliced prosciutto, persimmon wedges and bread, crackers or breadsticks.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
Hussenhovixz Jaffarz
[email protected]Overall, I thought this tapenade was just okay. It wasn't bad, but it wasn't anything special either.
Ihideslow
[email protected]I'm not a fan of the combination of flavors in this tapenade. I think the figs and persimmons are too sweet for the olives and prosciutto.
Malik Waqas
[email protected]The tapenade was a bit runny for my liking. I think I would add more olives next time to thicken it up.
Mari1111 Marimarimari
[email protected]This tapenade is a bit too sweet for my taste. I think I would reduce the amount of honey next time.
Daneeal Shad
[email protected]I followed the recipe exactly and the tapenade turned out perfectly. It's so flavorful and delicious. I highly recommend this recipe!
Fazal Fazalsial
[email protected]This is a great recipe for a quick and easy appetizer. I love that I can use ingredients that I already have on hand.
M Akram
[email protected]I was a bit hesitant to try this recipe because I'm not a big fan of figs, but I'm so glad I did! The figs are actually really delicious in this dish, and they pair perfectly with the olives, prosciutto, and persimmon.
Pasz Bee
[email protected]This tapenade is amazing! The flavors are so well-balanced and the texture is perfect. I love serving it with crackers or crostini.
Kimberly Sengkeophainh
[email protected]I love this recipe! It's so easy to make and always turns out delicious. I've made it several times for parties and it's always a crowd-pleaser.
Henok Takele
[email protected]This fig and olive tapenade with prosciutto and persimmon is a delightful appetizer that is both easy to make and visually appealing. The combination of sweet and savory flavors is perfect, and the prosciutto adds a nice salty touch. I served this at