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Moroccan Tapenade

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

32 ServingsPrep/Total Time: 25 min.

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:

2 of 2

Moroccan Tapenade (continued)

Directions (continued)

Tapenade-Prosciutto Flatbread Pizza Bites. Yield: 4 cups.

Nutrition 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.