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Fig and Pomegranate Tapenade with Goat Cheese
Makes about 1 1/2 cups
16 dried figs
1/2 cup pitted Kalamata olives
2 Tbs. capers
3 Tbs. pomegranate molasses
1 Tbs. chopped fresh rosemary
1 tsp. red wine vinegar
2 Tbs. olive oil
1/2 cup toasted walnuts
2 fresh goat cheese logs or rounds (about 3-4 oz. each)
Combine the figs, olives, capers, pomegranate molasses, rosemary and vinegar in a food processor or blender. Chop coarsely and add in the olive oil. With the machine running, toss in the walnuts. Cover the goat cheese with the Tapenade and serve with crackers.
(Rebecca Ets-Hokin)
J. does not guarantee that all recipes posted on its Web site will adhere to the highest standards of kashrut. We reserve the right to edit, remove or reject submitted recipes.
16 dried figs
1/2 cup pitted Kalamata olives
2 Tbs. capers
3 Tbs. pomegranate molasses
1 Tbs. chopped fresh rosemary
1 tsp. red wine vinegar
2 Tbs. olive oil
1/2 cup toasted walnuts
2 fresh goat cheese logs or rounds (about 3-4 oz. each)
Combine the figs, olives, capers, pomegranate molasses, rosemary and vinegar in a food processor or blender. Chop coarsely and add in the olive oil. With the machine running, toss in the walnuts. Cover the goat cheese with the Tapenade and serve with crackers.
(Rebecca Ets-Hokin)
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