Tuesday, August 3, 2010

A Recipe from Chef Beth Sogaard

Fig “Tapenade”

Sweet and a little savory, this makes a nice foil for salty cheeses and meats

Makes 20 appetizer servings

Yield: 1 pint

1/3 cup olive oil or vegetable oil

1 cup shallot - peeled and chopped

1 cup dried mission figs - stemmed and roughly chopped

1/3 cup Avio Sangiovese or other dry red wine

1 tsp. brown sugar

1/3 cup water

1 tsp. balsamic vinegar

Heat the olive oil in a medium sauce pan over medium heat. Stir in the shallots and cook until softened and lightly colored, about 5 minutes.

Add the figs, wine, sugar, water, vinegar and a pinch of salt and pepper. Bring to a boil, then reduce heat to maintain a slow simmer. Cook until the liquid is almost absorbed and the figs are tender, about 15-20 minutes.

Remove from the heat and let cool. Transfer to the work bowl of a food processor and pulse to make a chunky paste.

This will keep in the refrigerator for at least 3 weeks.

Per Serving (excluding unknown items): 45 Calories; 2g Fat (37.7% calories from fat); trace Protein; 7g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 4mg Sodium.

Serving Ideas: Use to assemble mini sandwiches with brie and ham or spread on crostini with soft goat cheese. This is also delicious as a garnish to a cheese board for guests to spread on bread or crackers. Try as a condiment on your next grilled cheese sandwich!

Beth Sogaard Catering

"The No Worry Caterer"

Amador Vintage Market

9393 Main Street / P.O. 863 Plymouth, CA 95669

209-245-FOOD 209-245-3968 catering

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