balsamic fig & kalamata tapenade

Oh this was a yummy appetizer. And one I made up on the fly! I have been doing more and more of that: making up recipes on the spot. And the problem is, I forget to write them down. I made fantastic fish cakes the other day and we adored them, but when my son Anthony asked me what was in them, I couldn’t recall precise amounts or ingredients. And when I eat something ‘memorable-good’—I want the recipe!

So, here is a good example of: write it down QUICK before I forget. I made these little bites for Halloween, figuring black tapenade was appropriate for this dark holiday. For this round, I used an apple corer to make small, fresh mozzarella disks to rest on top of the tapenade. The garnish was a little chive or freshly chopped parsley. This tapenade would also pair beautifully with goat cheese or blue cheese.

balsamic fig & kalamata tapenade
makes 2 cups.

3/4 cup balsamic vinegar
8 oz dried Black Mission figs, stems trimmed, quartered
1 cup pitted kalamata olives
3 cloves garlic, minced
pinch red pepper flakes
kosher salt/coarse pepper to taste
large pinch Italian herbs (oregano, basil, parsley, thyme, or a blend…)
1/4 – 1/2 cup olive oil (aim for desired consistency)

Combine balsamic and figs in small saucepan over medium/low heat until liquid is absorbed, 20-30 min. Cool slightly then put in food processor with all ingredients except oil. Pulse to blend. Pour in oil slowly, blending as you go.