Fig and Olive Tapenade Recipe

• 1cup dried Figs (chopped)
• 1/2 cup Water
• 1 tbsp Olive Oil
• 2 tbsp Balsamic Vinegar
• 1 tsp dried Rosemary
• 1 tsp dried Thyme
• 1/4 tsp Cayenne Pepper
• 2/3 cup Kalamata Olives (chopped)
• Salt & Pepper (to taste)
• 1/3 cup Walnuts (toasted & chopped)
• 1 (8 ounce) packaged Cream Cheese

• Mix figs and water in a saucepan, over medium heat. Bring to a boil and cook until the liquid reduces and the figs are tender.
• Remove from heat and stir in olive oil, balsamic vinegar, rosemary, thyme, and cayenne.
• Add in olives and mix the ingredients well.
• Season with salt and pepper to taste.
• Cover and refrigerate overnight or, at least, for 4 hours.
• Unwrap the cream cheese block and put the cheese on a serving dish.
• Spoon tapenade over cheese and top with walnuts.
• Serve.