Fig & Olive Tapenade

By Ross Sveback, March 5, 2012

2 – 7 oz packages Sun-Maid Mission figs, chopped
1 cup water
2 tablespoons olive oil
1/3 cup Archer Farms Balsamic vinegar
1 tbsp. fresh rosemary
1 tbsp.fresh thyme
1 teaspoon Hot Shot pepper/cayenne blend
1 1/2 cups chopped kalamata olives
4 cloves garlic, minced
salt and pepper to taste
2 (8 ounce) packages Archer Farms cream cheese, room temperature

Combine figs and water in a saucepan over medium heat. Bring to a boil, reduce heat and simmer for five minutes. Remove from heat, and stir in the olive oil, balsamic vinegar, rosemary, thyme, and cayenne. Add olives and garlic, and mix well. Season with salt and pepper to taste. Cover, and refrigerate for 4 hours or overnight to allow flavors to blend.

Unwrap room temperature cream cheese block, and place on a serving platter. Spoon tapenade over cheese. Serve.

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