Ingredients
8
ripe fresh figs, stemmed, halved
1/2
cup Kalamata olives, pitted, coarsely chopped
2
1/2 tsp pomegranate molasses*
2
tsp chopped fresh rosemary
1/2
tsp Sherry wine vinegar
1/2
cup walnuts, toasted, coarsely chopped
Directions
1.
Preheat broiler. Line small baking sheet with foil. Brush foil with olive oil. Lightly brush figs with 1/2 tablespoon olive oil. Arrange figs, cut side up, on sheet. Broil until figs are lightly browned at edges, about 3 minutes. Cool on baking sheet.
2.
Combine figs, olives, capers, pomegranate molasses, rosemary, and vinegar in processor. Using on/off turns, coarsely chop figs and olives. With motor running, add remaining 1tablespoon oil. Season to taste with salt and pepper. Transfer to bowl. Stir in walnuts. Let tapenade stand 2 hours at room temperature to blend flavors. (Can be prepared 5 days ahead. Cover and refrigerate. Bring to room temperature before serving.)
3.
*A thick pomegranate syrup that\'s available at Middle Eastern markets and some supermarkets.
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