Sometimes, all you need is a crusty loaf of baguette, a good log of goat cheese or creamy brie, and a spread of sweet-and-salty deliciousness on top. Make this fig and black olive tapenade from Three Many Cooks, and pair it with a glass or two of your favorite cold-weather beverage.
1 medium garlic clove
1 cup Turkish figs
1 cup California ripe black olives
1 teaspoon herbs de Provence herb mixture
1 teaspoon minced fresh rosemary
1 teaspoon finely grated orange zest
A few grinds of ground black pepper
2 teaspoons balsamic vinegar
2 tablespoons extra virgin olive oil
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