Fig and Walnut Tapenade with Goat Cheese recipes

Fig and Walnut Tapenade with Goat Cheese recipes
13 Ingredients
  • 1 cup chopped stemmed dried Calimyrna figs
  • 1/3 cup water
  • 1/3 cup chopped pitted Kalamata olives or other brine-cured black olives
  • 2 tablespoons extra-virgin olive oil
  • 1 tablespoon balsamic vinegar
  • 1 tablespoon drained capers, chopped
  • 1 1/2 teaspoons chopped fresh thyme
  • 2 5.5-ounce logs soft fresh goat cheese (such as Montrachet), each cut crosswise into 1/2-inch-thick rounds
  • 1/2 cup chopped toasted walnuts
  • 1/4 cup toasted walnut halves
  • thyme sprigs
  • bread
  • crackers
Nutrition
83
4% daily value
20 servings
                                       
                                            vegetarian
     

Fat

11% 7

Saturated

13% 3

Trans

- 0

Monounsaturated

- 2

Polyunsaturated

- 2

Carbs

1% 2

Carbs (net)

- 2

Fiber

2% 1

Sugars

- 1

Sugars, added

- 0

Protein

7% 3

Cholesterol

2% 7

Sodium

4% 97

Calcium

3% 32

Magnesium

2% 10

Potassium

1% 39

Iron

3% 1

Zinc

2% 0

Phosphorus

8% 53

Vitamin A

5% 47

Vitamin C

1% 1

Thiamin (B1)

2% 0

Riboflavin (B2)

4% 0

Niacin (B3)

1% 0

Vitamin B6

3% 0

Folate equivalent (total)

1% 6

Folate (food)

- 6

Folic acid

- 0

Vitamin B12

0% 0

Vitamin D

0% 0

Vitamin E

1% 0

Vitamin K

2% 2
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