Fig and Olive Tapenade

1 c. chopped dried figs

1/2 c. water

1 tbs olive oil

2 tbs balsamic vinegar

1 tsp dried rosemary

1 tsp dried thyme

1/4 tsp cayenne pepper

2/3 c. chopped kalamata olives

2 cloves garlic, minced

1/3 c. chopped toasted walnuts

1 (8oz) cream cheese or goat cheese.

1- combine figs and water in a saucepan over medium heat. bring to boil then cook until tender and liquid is reduced.

2- remove from heat and stir in the olive oil+ balsamic vinegar+ rosemary+thyme+ cayenne.

add olives and garlic and mix well. cover and refrigerate for 4 hours or overnight to allow the flavours to blend.

3- unwrap cream cheese block or goat cheese and place on a serving platter. spoon tapenade over cheese and sprinkle with walnuts.

serve with french bread slices or crackers.

وَالتِّينِ وَالزَّيْتُونِ ﴿١﴾وَطُورِ سِينِينَ ﴿٢﴾

By the Fig and the Olive,

And the Mount of Sinai,