Fig & Olive Tapenade with Goat Cheese (Fresh Flavors Holiday)
- 1 cup Dalmatia Fig Spread
- 1/2 cup Kalamata olive, pitted and roughly chopped
- 2 tablespoons Olive Oil
- 1 tablespoon Balsamic Vinegar
- 1 (10 ounce) log soft fresh goat cheese
- French Rounds
In a bowl, combine fig spread, olives, olive oil, and balsamic vinegar, stirring to mix well. Season tapenade to taste with salt and pepper. Cover and refrigerate; tapenade can be made up to three days ahead. Before serving, bring tapenade to room temperature. Spread goat cheese on French Rounds and top with tapenade.