Fig & Olive Tapenade with Goat Cheese

• 1 c. fig spread
• ½ c. Kalamata olive, pitted and roughly chopped
• 2 tbsp. olive oil
• 1 tbsp. balsamic vinegar
• salt and pepper, to taste
• 1 (10 oz.) log soft fresh goat cheese
• French Rounds, for serving

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