|BEST OF SACRAMENTO GOODIE BAG SPECIAL SECTIONS NEWSLETTERS RESTAURANTS WINE LOCAL EATS SACRAMENTO GIVE|
Figs are literally falling from the 100+ year-old trees behind my office building. I dried more than five pounds and used some to recreate a favorite dip from the grocery store. This tapenade is slightly sweet, savory, briny and fresh all in one. Serve smeared over crostini with goat cheese or Parmesan, as I did here.
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Servings: Makes about 1 1/4 cup; 1 serving=2 tablespoons
Time: About 10 minutes active; 40 minutes total
5 ounces dried figs
6 ounces kalamata olives, pitted
1 lemon, juiced
1 garlic, minced
1 teaspoon sugar
2 teaspoons fresh rosemary
1 tablespoon extra virgin olive oil
1. In a small pot, combine figs with 1 cup water. Bring to a boil over medium heat, then lower heat and simmer for 30 minutes. Drain figs and save liquid.
2. In a food processor, add the remaining ingredients, except extra virgin olive oil, with drained figs. Puree until very smooth. Add extra virgin olive oil and puree again. Add fig liquid or more extra virgin olive oil to taste or for thinner consistency.
Writer Bio: Adrienne D. Capps loves food AND is a vegetarian! These things are not mutually exclusive in her world. She is passionate about eating, drinking, cooking, teaching, reading about food and growing food. Her goal with her food blog, Vegetarianized.com, is to open up the world of vegetarian cooking and eating to the veg-friendly and the veg-curious in an accessible way. She promises never to try to convert or make you feel guilty—just that eating less meat can be part of a healthy, fun and, above all, tasty lifestyle.