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110 East 15th Street, Vancouver, WA, 98663

(360) 600-8006

Class Cooking specializes in small group hands-on gourmet cooking classes, and provides event planning and catering services.  Located adjacent to Burnt Bridge Cellars in Vancouver, Washington.

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Mission Fig and Olive Tapenade

Kim Mahan

Tapenade:

1 cup dried mission figs

1 cup pitted Kalamata olives

¼ cup pine nuts toasted

¼ cup basil leaves chopped

¼ cup olive oil

2 tbsps balsamic vinegar

2 cloves of garlic minced

Place figs into a sauce pan and cover with water.  Bring to a boil and remove from the heat.  Let them soak for 15 minutes.  Drain water and place figs into the bowl of a food processor.  Addremaining ingredients and process for one minute.  Scrape down the bowl and process until the mixture is well blended and finely chopped.

Best when refrigerated overnight.  Makes 1¾ cups.  Keeps for one week refrigerated, it freezes well.

For Serving:

French bread

Goat cheese

Thinly slice bread and brush both sides with olive oil.  Place onto a baking sheet.  Place pan under a preheated broiler and toast.  Turn over slices and toast the other side. Watch carefully as they will brown fast.  Spread each toast with goat cheese and top with tapenade.  Serve.