Mission Fig and Olive Tapenade

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.