Ingredients:
1 cup chopped dates
1/3 cup water
1/3 cup shopped pitted Kalamata olives or other brine-cured black olives
2 tablespoons extra-virgin olive oil
1 tablespoon balsamic vinegar
1 tablespoon drained capers, chopped
1 ½ teaspoons chopped fresh thyme
2 5.5-ounce logs soft fresh goat cheese, each cut into bite-size pieces
½ cup chopped toasted walnuts
¼ cup toasted walnut halves
Instructions:
This is a twist on the classic olive tapenade from Provence. You can use toasted pine nuts in place of walnuts, and cream cheese or
another similar cheese in place of goat cheese. Garnish with fresh thyme or rosemary sprigs (optional). And, if there’s any leftover,
serve it with chicken, pork or lamb.
Combine shopped dates and 1/3 cup water in heavy medium saucepan. Book over medium-high heat until liquid evaporates and dates are soft, but 5 minutes. Transfer to medium bowl. Mix in olives, olive oil, balsamic vinegar, capers and chopped thyme. Season tapenade to taste with salt and pepper. Can be made up to three days ahead. Cover and refrigerate but bring to room temperature along with cheese before serving.
Arrange cheese pieces in circle on serving platter with room for tapenade in center. Stir chopped walnuts into tapenade; spoon into center of cheese circle. Arrange crackers and/or bread, and garnish.
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