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Moroccan Tapenade Recipe

The sweet-salty taste of olives paired with figs is a inspired combination. Use my tapenade an appetizer and serve with crackers.—

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Moroccan Tapenade Recipe

Prep/Total Time: 25 min.

Yield: 32 Servings

25 25

Ingredients

10 ounces dried figs
3/4 cup tequila
2 cups pimiento-stuffed olives
1 cup pitted Greek olives
1/2 cup pickled hot cherry peppers, seeded and quartered
2 shallots, finely chopped
3 tablespoons fresh lime juice
2 tablespoons olive oil
2 tablespoons minced fresh basil
2 teaspoons ground cumin
2 teaspoons ground coriander
1-1/2 teaspoons grated lime peel
Assorted crackers

Directions

Place figs in a food processor; cover and pulse until coarsely chopped. Place in a small bowl; add tequila. Let stand for 10 minutes.
Meanwhile, combine the olives, peppers and shallots in a food processor; cover and pulse until coarsely chopped. Transfer to a large bowl. Stir in the lime juice, olive oil, basil, cumin, coriander and lime peel. Drain figs, pressing to remove liquid. Add figs to olive mixture. Serve with crackers.
Moroccan Tapenade may be used to prepare the following recipe: Tapenade-Prosciutto Flatbread Pizza Bites. Yield: 4 cups.

Leftover: Tapenade-Prosciutto Flatbread Pizza Bites

Nutritional Facts 2 tablespoons (calculated without crackers) equals 67 calories, 4 g fat (trace saturated fat), 0 cholesterol, 293 mg sodium, 8 g carbohydrate, 1 g fiber, 1 g protein.

Originally published as Moroccan Tapenade in Taste of Home Christmas Annual Annual 2012, p90

Shallot Substitutions

Shallots are part of the onion family and have a mild onion-garlic flavor. In place of 3 to 4 shallots, use 1 medium onion plus a pinch of garlic powder or (if you like the taste of garlic) 1 minced garlic clove.