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Fig and Olive Tapenade

You know how sometimes olive tapenade alone is too salty, and fresh figs alone are – well, a little too figgy? This is the perfect marriage of salty and sweet, and pairs wonderfully with creamy goat cheese. Freezes well too.

Combine in a cuisinart and blend to desired consistency, but retaining a bit of chunky texture:

2/3 (ratio, not cups) pitted Kalamata olives
1/3 (ratio, not cups) ripe fresh black figs

Serve with crostini and plain goat cheese.

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