Black Olive & Fig Tapenade with Roquefort

Ingredients

• 1 cup Lindsay® Black Ripe Olives, rinsed and drained

• ½ cup dried halved black mission figs

• 2 teaspoons Lindsay® capers, rinsed and drained

• 1 clove garlic, roughly chopped

• ¾ teaspoon fresh thyme leaves

• ⅛ teaspoon fresh orange zest

• ¼ teaspoon salt

• ⅛ teaspoon freshly ground black pepper

• 1 teaspoon honey

• 1½ teaspoons dark balsamic vinegar

• ¼ cup extra virgin olive oil

• 2 tablespoons chopped toasted walnuts

• Baguette sliced into rounds and lightly toasted, for serving

• Small shards/shavings of Roquefort, gorgonzola or blue cheese, for serving

Cooking Directions

1. Place the first ten ingredients (through balsamic vinegar) in a food processor and pulse to finely chop. Add the oil and walnuts and pulse to form a chunky paste.

2. Spread the tapenade on the baguettes and top with the Roquefort or blue cheese and a tiny sprig of parsley for garnish.