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 about 4 Servings.
	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
	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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