Fig Tapenade

Name: Fig Tapenade
Ingredients: 2 cups dried black mission figs (about 10 ounces); 1/2 cup cognac; 2 cups vegetable stock, chicken stock, or water; 2/3 cup pitted oil- or brine-cured olives, such as kalamata; 4 anchovy fillets, rinsed in warm water and patted dry; 1/4 cup drained capers; 2 tablespoons Dijon-style mustard; 2 tablespoons fresh lemon juice, or to taste; 1 tablespoon extra virgin olive oil; Salt and freshly ground black pepper; Toast points (see Notes) or slices of bread for serving

11 ingredients

10 steps

Ingredients

2 cups dried black mission figs (about 10 ounces)
1/2 cup cognac
2 cups vegetable stock, chicken stock, or water
2/3 cup pitted oil- or brine-cured olives, such as kalamata
4 anchovy fillets, rinsed in warm water and patted dry
1/4 cup drained capers
2 tablespoons Dijon-style mustard
2 tablespoons fresh lemon juice, or to taste
1 tablespoon extra virgin olive oil
Salt and freshly ground black pepper
Toast points (see Notes) or slices of bread for serving

Directions

1

Stem and cut the figs crosswise into 1/4-inch slices.
2

Put them in a saucepan with the cognac and stock.
3

Gently simmer 10 minutes, or until the figs are soft.
4

Meanwhile, pit the olives.
5

Transfer the figs with a slotted spoon to a food processor, reserving the poaching liquid.
6

Add the olives, anchovies, and capers, and process to a smooth paste.
7

Add the mustard, lemon juice, and oil, and process to combine.
8

With the motor running, add enough fig-poaching liquid ( 1/2, to 1 cup) to obtain a soft, spreadable puree.
9

Correct the seasoning with salt, pepper, and lemon juice: the tapenade should be highly seasoned.
10

Transfer the tapenade to a serving bowl and serve with the toast points or bread.