Fig-Olive Tapenade With Prosciutto and Persimmon
Adding chopped dried figs to tapenade lends a fruity note that contrasts with the briny Kalamata olives in this thick, garlic-spiked spread. Here, it’s served alongside silky slices of prosciutto and juicy persimmon to echo and round out those sweet-salty flavors. If you’re starting with soft, plump dried figs, you don’t need to soak them first. Just chop them up and add to the food processor with the olives. Leftover tapenade will keep for at least a week or two in the fridge, and makes a terrific condiment for sandwiches, or serve it with roasted chicken or meats.
- Serves: 2 persons
- ½cup dried figs, stems trimmed
- ½cup pitted Kalamata olives
- 2anchovy fillets
- 1teaspoon fresh lemon juice, more to taste
- 1small garlic clove, coarsely chopped
- ¾teaspoon minced fresh rosemary
- ¼cup extra-virgin olive oil, more if needed
- Prosciutto, for serving
- Persimmon wedges, for serving
- Toasted country bread, crackers or breadsticks, for serving
Step 1Place figs in a bowl and cover with boiling water. Let sit until soft and pliable, 5 to 10 minutes, then drain and coarsely chop.
Step 2In a food processor, combine chopped figs, olives, anchovies, lemon juice, garlic and rosemary. With the motor running, slowly drizzle in olive oil, and process until mixture becomes a paste, 1 to 3 minutes, scraping down the sides once or twice. Taste and add more lemon juice and olive oil if you like.
Step 3Spoon tapenade into a bowl or crock and serve alongside thinly sliced prosciutto, persimmon wedges and bread, crackers or breadsticks.