Ingredients:

• 1 cup chopped stemmed dried Calimyrna figs
• 1/3 cup water
• 1/3 cup chopped 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 1/2 teaspoons chopped fresh thyme
• 2 5.5-ounce logs soft fresh goat cheese (such as Montrachet), each cut crosswise into 1/2-inch-thick rounds
• 1/2 cup chopped toasted walnuts
• 1/4 cup toasted walnut halves Fresh thyme sprigs (optional)
• Assorted breads and/or crackers

Preparation:

Combine chopped figs and 1/3 cup water in heavy medium saucepan. Cook over medium-high heat until liquid evaporates and figs are soft, about 7 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 3 days ahead. Cover and refrigerate. Bring to room temperature before serving.)

Arrange overlapping cheese rounds in circle in center of medium platter. Stir chopped walnuts into tapenade; spoon into center of cheese circle. Garnish with walnut halves and thyme sprigs, if desired. Serve with breads and/or crackers.

Makes 20 servings.

From Bon Appétit

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Photography by suttonhoo