Walnut And Fig Tapenade With Goat Cheese

• 1/3 cup chopped pitted kalamata olive
• 2 tablespoons extra virgin olive oil
• 1 cup chopped calimyrna fig
• 1/3 cup water
• 1 tablespoon balsamic vinegar
• 1 1/2 teaspoons chopped fresh thyme
• 1 tablespoon drained capers, chopped
• 1/2 cup chopped toasted walnuts
• 11 ounces logs soft fresh goat cheese
• 1/2 cup chopped toasted walnuts
• 1/4 cup toasted walnut halves
• fresh thyme sprig

1. Combine chopped figs and 1/3 cup water in heavy saucepan.
2. Cook over medium-high heat until liquid evaporates and figs are soft, about 7 minutes.
3. Transfer to medium bowl.
4. Mix in olives, olive oil, balsamic vinegar, capers, and chopped thyme.
5. Season tapenade to taste with salt and pepper.*.
6. Cover and refrigerate.
7. Bring to room temperature before serving.
8. *This dish can be prepared 2 days in advance.
9. Arrange overlapping cheese rounds in the center of a medium platter.
10. Stir chopped walnuts into tapenade and place in center of cheese circle.
11. Garnish with walnut HALVES and thyme sprigs.
12. Serve with great crackers.

olive, extra virgin olive oil, calimyrna fig, water, balsamic vinegar, thyme, capers, walnuts, logs soft, walnuts, toasted walnut halves, thyme

Taken from www.food.com/recipe/walnut-and-fig-tapenade-with-goat-cheese-241406 (may not work)