Walnut and Fig Tapenade with Goat Cheese: A Symphony of Flavors

There are some dishes that, upon the first bite, transport you. This Walnut and Fig Tapenade with Goat Cheese is one of those for me. I remember attending a party years ago, the kind where the music is just right – perhaps a touch of Diana Krall setting a sophisticated yet relaxed mood – and the food is equally divine. This appetizer arrived, a beautiful arrangement of creamy goat cheese adorned with a jewel-toned tapenade. I was instantly captivated, the sweet and savory notes dancing on my palate. It was so remarkable that I couldn’t resist asking the hostess for the recipe, and it’s been a cherished treasure in my culinary repertoire ever since. It’s more than just an appetizer; it’s an experience, a conversation starter, and a guaranteed crowd-pleaser.

Recipe Overview

• Prep Time: 15 minutes
• Cook Time: 7 minutes
• Total Time: 22 minutes (plus chilling time)
• Servings: 20
• Yield: Approximately 1.5 cups of tapenade and 11 oz goat cheese log
• Dietary Type: Vegetarian

Ingredients

This recipe is a testament to how simple, high-quality ingredients can create something truly extraordinary. The sweetness of the figs, the earthy crunch of walnuts, the briny olives, and the creamy tang of goat cheese come together in perfect harmony.

• 1/3 cup chopped pitted Kalamata olives
• 2 tablespoons extra virgin olive oil
• 1 cup chopped Calimyrna figs
• 1/3 cup water
• 1 tablespoon balsamic vinegar
• 1 1/2 teaspoons chopped fresh thyme
• 1 tablespoon drained capers, chopped
• 1/2 cup chopped toasted walnuts, plus more for garnish
• 11 ounces logs soft fresh goat cheese
• 1/4 cup toasted walnut halves, for garnish
• Fresh thyme sprigs, for garnish

Equipment Needed

You won’t need a lot of specialized equipment for this delightful appetizer, making it accessible for any home cook.

• A heavy saucepan for cooking the figs.
• A medium bowl for mixing the tapenade.
• A serving platter for assembling the final dish.
• A knife for chopping ingredients.

Instructions

Crafting this tapenade is a straightforward process, but paying attention to each step ensures the best flavor and texture. The cooking of the figs is the main “cooking” element, transforming them into a jam-like consistency that forms the base of our tapenade.

1. Begin by combining the chopped Calimyrna figs and 1/3 cup water in a heavy saucepan.
2. Cook this mixture over medium-high heat until the liquid evaporates and the figs are soft, which should take approximately 7 minutes. You want the figs to break down and become jammy.
3. Once the figs are cooked and softened, transfer the fig mixture to a medium bowl.
4. Next, mix in the chopped pitted Kalamata olives, 2 tablespoons extra virgin olive oil, 1 tablespoon balsamic vinegar, the drained capers (chopped), and the 1 1/2 teaspoons chopped fresh thyme.
5. Gently season the tapenade to taste with salt and pepper. It’s important to taste here, as the olives and capers can add a significant amount of saltiness.
6. Cover the tapenade and refrigerate it. For the best flavor development, allow it to chill for at least 30 minutes, or even better, prepare it a day or two in advance.
7. When you are ready to serve, bring the tapenade to room temperature. This is crucial for optimal flavor and texture.
8. On a medium platter, arrange the 11 ounces of logs of soft fresh goat cheese, overlapping the rounds slightly to create a visually appealing base.
9. Just before serving, stir the 1/2 cup of chopped toasted walnuts into the tapenade.
10. Place the walnut-enhanced tapenade in the center of the cheese circle.
11. Garnish the tapenade with the 1/4 cup of toasted walnut halves and a few fresh thyme sprigs.
12. Serve immediately with your favorite great crackers or baguette slices.

Expert Tips & Tricks

As a chef, I’ve learned that a few subtle touches can elevate a dish from good to truly memorable. This tapenade is no exception.

• Toasting the Walnuts is Key: Don’t skip toasting the walnuts! Toasting them in a dry skillet over medium heat or in a preheated oven at 350°F (175°C) for about 8-10 minutes until fragrant unlocks their deep, nutty flavor and improves their texture. Let them cool completely before chopping.
• Fig Quality Matters: Calimyrna figs are ideal for their sweet, mild flavor and soft texture. If you can’t find them, other soft dried figs, like Mission or Adriatic, can be used, but adjust the cooking time if they are firmer.
• The Power of Chilling: Allowing the tapenade to chill and meld flavors is a vital step. The flavors deepen and harmonize beautifully when given time. This dish can be prepared up to 2 days in advance, making it a fantastic option for entertaining. Just remember to bring it to room temperature before serving.
• Balance the Salt: Olives and capers are naturally salty. Taste your tapenade before adding any extra salt. You might find it has enough salinity from these ingredients alone.

Serving & Storage Suggestions

This Walnut and Fig Tapenade with Goat Cheese is a showstopper on its own, but serving it thoughtfully can enhance its appeal.

• Presentation: Arrange the goat cheese log in a circular pattern on your serving platter, making sure it’s easy for guests to access. Spoon the tapenade generously into the center. A scattering of fresh thyme sprigs around the platter adds a beautiful pop of color and aroma.
• Accompaniments: The classic pairing is with great crackers – think water crackers, artisanal sourdough crackers, or even toasted baguette slices. For something a bit different, consider serving it with endive spears or slices of crisp apple for a contrasting crunch and freshness.
• Storage: Leftover tapenade can be stored in an airtight container in the refrigerator for up to 3 days. The goat cheese is best served fresh, but any remaining cheese can also be stored separately in the refrigerator. If the tapenade seems a bit firm after chilling, let it sit at room temperature for about 20-30 minutes before serving.

Nutritional Information

Here’s an estimated nutritional breakdown for this delightful appetizer. Please note that these values are approximate and can vary based on specific ingredient brands and quantities used.

Nutrient	Amount per Serving (Approx.)	% Daily Value
Calories	104 kcal
Total Fat	9.7 g	14%
Saturated Fat	2.9 g	14%
Cholesterol	7.2 mg	2%
Sodium	89.9 mg	3%
Total Carbohydrate	1.3 g	0%
Dietary Fiber	0.6 g	2%
Sugars	0.3 g	1%
Protein	4 g	8%

Note: Serving size for this calculation is estimated to be one small spoonful of tapenade and a portion of goat cheese.

Variations & Substitutions

While this recipe is perfection as is, there’s always room for a little culinary creativity!

• Nutty Alternatives: If walnuts aren’t your preference or you have allergies, pecans or even pistachios can offer a delightful nutty crunch in their place.
• Fig Flexibility: While Calimyrna figs are ideal, if you can’t find them, other dried figs will work. You might need to slightly adjust the cooking time to achieve the desired softness.
• Olive Options: If Kalamata olives are too strong for your palate, consider using a milder Nicoise olive or even a blend of olives for a more complex flavor profile.
• Herbal Twist: While thyme is classic, a touch of finely chopped rosemary or oregano could add an interesting aromatic dimension to the tapenade.

FAQs

Q: Can I make this tapenade ahead of time?
A: Absolutely! This tapenade is ideal for making ahead. It can be prepared up to 2 days in advance and stored in the refrigerator. Just remember to bring it to room temperature before serving for the best flavor.

Q: What kind of crackers are best to serve with this tapenade?
A: A variety of crackers work wonderfully. Artisanal water crackers, sourdough crackers, or even simple whole wheat crackers are excellent choices. Toasted baguette slices also make a delicious accompaniment.

Q: Why is it important to bring the tapenade to room temperature before serving?
A: Bringing the tapenade to room temperature allows the flavors to fully meld and express themselves. Cold ingredients can mute flavors, whereas at room temperature, the nuances of the figs, olives, herbs, and nuts are much more apparent.

Q: My figs seem a bit dry after cooking. What can I do?
A: If your figs are on the drier side, you might need to add a touch more water in the initial cooking step, about an extra tablespoon, and cook for a minute or two longer until they soften to a jam-like consistency.

Q: Can I add a bit of spice to this tapenade?
A: For a touch of heat, you could certainly add a pinch of red pepper flakes to the tapenade mixture. Add it along with the other chopped ingredients in step 4.

Final Thoughts

This Walnut and Fig Tapenade with Goat Cheese is a true testament to the magic that can happen when simple, quality ingredients are treated with care. It’s an appetizer that whispers sophistication while delivering bold, comforting flavors. Whether you’re hosting a gathering or simply looking for an elegant snack, this recipe is sure to impress. I encourage you to try it, to experience the delightful interplay of sweet, savory, and tangy, and to create your own delicious memories around this beautiful dish. It pairs wonderfully with a crisp white wine or a light-bodied red, and I can’t wait to hear about your culinary adventures with it!