Fig and Pomegranate Tapenade

• 8 ripe fresh figs, stemmed, halved
• 1 1/2 tablespoons olive oil
• 1/2 cup Kalamata olives, pitted, coarsely chopped
• 1 tablespoon drained capers
• 2 1/2 teaspoons pomegranate molasses*
• 2 teaspoons chopped fresh rosemary
• 1/2 teaspoon Sherry wine vinegar
• 1/2 cup walnuts, toasted, coarsely chopped

1. Preheat broiler.
2. Line small baking sheet with foil.
3. Brush foil with olive oil.
4. Lightly brush figs with 1/2 tablespoon olive oil.
5. Arrange figs, cut side up, on sheet.
6. Broil until figs are lightly browned at edges, about 3 minutes.
7. Cool on baking sheet.
8. Combine figs, olives, capers, pomegranate molasses, rosemary, and vinegar in processor.
9. Using on/off turns, coarsely chop figs and olives.
10. With motor running, add remaining 1tablespoon oil.
11. Season to taste with salt and pepper.
12. Transfer to bowl.
13. Stir in walnuts.
14. Let tapenade stand 2 hours at room temperature to blend flavors.
15. (Can be prepared 5 days ahead.
16. Cover and refrigerate.
17. Bring to room temperature before serving.)
18. *A thick pomegranate syrup that's available at Middle Eastern markets and some supermarkets.

fresh figs, olive oil, olives, capers, pomegranate molasses, fresh rosemary, sherry wine vinegar, walnuts

Taken from www.epicurious.com/recipes/food/views/fig-and-pomegranate-tapenade-108638 (may not work)