Easy and fast, this tapenade is wonderful served with manchego or a soft goat cheese on crostini. Or even over grilled chicken or fish.
1 cup chopped dried Calimyrna figs
1/3 cup water
½ cup pitted Kalamata olives, chopped
2 tablespoons extra-virgin olive oil
1 tablespoon balsamic vinegar
1 tablespoon drained and rinsed capers, chopped
1 ½ teaspoon chopped fresh thyme
½ cup walnuts, toasted and chopped
salt and pepper
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.