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Figs Stuffed with Tapenade These are two Provencal favorites, though they're not necessarily served together. The tangy quality of the tapenade nicely balances the sweet unctuousness of the figs Makes 4 servings |
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Ingredients: 15 oil-cured black olives, pitted 2 teaspoons olive oil 2 teaspoons capers 12 ripe, small Black Mission figs 1 anchovy fillet 1 teaspoon fresh thyme or 1/4 teaspoon dried | |
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Instructions: 1. Puree olives, capers, anchovy, thyme, and olive oil together in a food processor or chop by hand. 2. Make a slit in the side of each fig and spoon about 1/2 teaspoon of tapenade into the fig. Pinch opening closed. |
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