Fig Tapenade Recipe

Fig Tapenade Recipe

  • 2 cups dried black mission figs (about 10 ounces)
  • ½ 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
  • ¼ 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 or slices of bread for serving
  1. Stem and cut the figs crosswise into ¼-inch slices. Put them in a saucepan with the cognac and stock. Gently simmer 10 minutes, or until the figs are soft. Meanwhile, pit the olives.
  2. Transfer the figs with a slotted spoon to a food processor, reserving the poaching liquid. Add the olives, anchovies, and capers, and process to a smooth paste. Add the mustard, lemon juice, and oil, and process to combine. With the motor running, add enough fig-poaching liquid (½, to 1 cup) to obtain a soft, spreadable puree. Correct the seasoning with salt, pepper, and lemon juice: the tapenade should be highly seasoned.
  3. Transfer the tapenade to a serving bowl and serve with the toast points or bread.
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