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Ingredients Jump to Instructions ↓

  1. 15 oil-cured black olives, pitted

  2. 2 teaspoons capers

  3. 1 anchovy fillet

  4. 1 teaspoon fresh thyme,

  5. 1/4 teaspoon dried 2 teaspoons olive oil

  6. 12 ripe, small Mission figs

Instructions Jump to Ingredients ↑

  1. Preparation: Puree olives , capers , anchovy , and thyme together in a food processor or chop by hand. Make a slit in the side of each fig and spoon about 1/2 teaspoon of tapenade into the fig . Pinch opening closed. Allow 3 figs per person. Yield: 4 servings Source: Cooking to Beat the Clock by Sam Gugino (Chronicle Books) Reprinted with permission.

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