Inspiration struck today. As did its friend creativity. The sun was bright for the third day in a row over here in Colorado and my faith in all things good returned. Whatever had a hold of me —seasonal affective disorder, Mercury in retrograde, who knows, who cares –it’s gone! I took a long slow walk and saw the last patches of melting snow, flowers popping up through mud and upon arriving home, I observed sap running down the maples in my front yard.
Spring, glorious spring. Even if it’s a taste, or just a tease, how it does brighten one’s outlook! In celebration of this beautiful weather I made a raw recipe that was unusual, yet delicious. I think this gluten-free fig and olive tapenade would make a fantastic hors d’oeuvre for a dinner or cocktail party and goes nicely with my Paleo Walnut Crackers.
Fig Tapenade
Ingredients
- 1 cup dried figs
- ½ cup water
- 1 cup kalamata olives
- 1 tablespoon olive oil
- ½ teaspoon balsamic vinegar
- 1 tablespoon fresh thyme, chopped
Instructions
- Place figs in a food processor and pulse for 30 seconds, until well chopped
- Add water and pulse to create a paste
- Add olives and pulse until incorporated
- Add olive oil, vinegar and thyme; pulse again for 30 seconds until tapenade is smooth
- Serve over Paleo Walnut Crackers
Equipment
Although I have several different paleo cracker recipes in my repertoire, I created my Paleo Walnut Crackers to accompany this Fig Tapenade. They complement each other nicely.
The lovely Anina, who I had the pleasure of meeting at the Valentine’s cooking class I held in February, gave me the idea for this recipe. She told me about it during the class and then emailed me the epicurious.com version, which includes goat cheese, stewing the figs and a couple of other steps that I omitted in my quest to keep things simple. Especially with the warm weather approaching, I wanted to make this complex, sweet-savory dish raw and light.
I hope you like it. Please write up a comment if you have other suggestions as to good “vehicles” for delivering the tapenade –i.e., what would you serve it on?
Bobbi says
My 8 year old daughter loves these crackers so much, she got up at 5:30am with me this morning so we could have the oven on and off before the heat of the day. Thanks so much for sharing your recipes with us!!!
Kelli says
Dried figs: did you use fresh figs and dehydrate them or are dried figs commonly sold at health food stores in the bulk bins? I don’t think I’ve ever seen them there… Thanks! I can’t wait to try this gorgeous-looking recipe!!
Karina says
I love the idea of figs in a tapenade. Inspired.
bechu says
your recipes are exallent.it is very tasety
Jenn says
Sorry! Just read the FAQs on substitutions.
Jenn says
I would love to try these crackers they sound amazing! I don’t have any almond flour though. Think I could sub coconut flour instead? Thank you for sharing all your wonderful creations with us :)
stacey says
I made the crackers today. Instead of the walnuts I used a combo of walnuts and pumpkin seeds and went ahead and pulsed them into a flour as well. I used about 1 cup of almond flour and 1/2 cup of the other mixture. I halved the recipe. I also used olive oil instead of grapeseed oil, and I added about 1 tbsp of maple syrup to give it that sweet and salty taste. I topped with some canned smoked sardines and a half of a kalamata olive each. I think these would be good with some crushed carmelized garlic on top or in it and some fresh parmesan too. YUM! Did you have to grease your pan? I had a hard time getting them off the pan when they were done. I even used a non stick pan. I figured between all the nut flours and olive oil it wouldn’t need greasing. Let me know!
Jen says
Tonight was my first foray into crackers and I must say, these are incredible, and some of the best crackers I’ve ever had. Savory and nutty, the flavor is outstanding. But where this recipe is the most fun, is how surprisingly easy it is to make them. Rolling them out with parchment couldn’t be easier. I’ve never had more fun with baking than since I discovered your blog, book and almond flour. Keep up the great work.
Pat K says
Your fabulous tapenade is in my fridge at all times. It is delicious on your crackers and just as delicious on a spoon! Thank you for your creativity in the kitchen.
Angel says
This sounds delicious. I’m allergic to walnuts, so would probably substitute hazelnuts for the crackers. But another vehicle for the tapenade would be to spread it inside of chicken breasts (possibly paired with goat cheese), roll them up, secure with a toothpick, and bake at about 350 or so until the chicken is done. I’ve done this with great success with various tapenades, and with pesto, and I bet the figs would make it extra delicious. Maybe also good with pork? Sounds good to me, anyway. :)