Fig Tapenade

• 2 cups dried black mission figs (about 10 ounces)
• 1/2 cup cognac
• 2 cups vegetable stock, chicken stock, or water
• 2/3 cup pitted oil- or brine-cured olives, such as kalamata
• 4 anchovy fillets, rinsed in warm water and patted dry
• 1/4 cup drained capers
• 2 tablespoons Dijon-style mustard
• 2 tablespoons fresh lemon juice, or to taste
• 1 tablespoon extra virgin olive oil
• Salt and freshly ground black pepper
• Toast points (see Notes) or slices of bread for serving

1. Stem and cut the figs crosswise into 1/4-inch slices.
2. Put them in a saucepan with the cognac and stock.
3. Gently simmer 10 minutes, or until the figs are soft.
4. Meanwhile, pit the olives.
5. Transfer the figs with a slotted spoon to a food processor, reserving the poaching liquid.
6. Add the olives, anchovies, and capers, and process to a smooth paste.
7. Add the mustard, lemon juice, and oil, and process to combine.
8. With the motor running, add enough fig-poaching liquid ( 1/2, to 1 cup) to obtain a soft, spreadable puree.
9. Correct the seasoning with salt, pepper, and lemon juice: the tapenade should be highly seasoned.
10. Transfer the tapenade to a serving bowl and serve with the toast points or bread.

mission figs, cognac, vegetable stock, brinecured olives, anchovy, capers, mustard, lemon juice, extra virgin olive oil, salt, points

Taken from www.cookstr.com/recipes/fig-tapenade (may not work)