1 cup chopped dried Calimyrna figs (or one’s you’ve dried yourself)
1/3 cup water
1/2 cup pitted Kalamata olives, chopped
2 T extra-virgin olive oil
1 T balsamic vinegar
1 T drained and rinsed capers, chopped
1 1/2 t chopped fresh thyme
1/2 cup toasted and chopped walnuts
Combine figs and water in a heavy medium saucepan. Cook over medium-high heat until liquid evaporates and figs are soft. About 7 minutes. Transfer to bowl and add the rest of the ingredients. Season to taste with salt and pepper if it needs it.
Serve with manchego or a soft goat cheese on crostini.
Recipe by Kim Schiffer. Recipe made by Ashley Mulligan in the hills of the Alpujarras, Spain.