Fig, White Wine, and Honeybell Orange Balsamic Tapenade
2 c. dried figs, stems removed
3 c. Pinot Grigio white wine
1/2 c. The Tasteful Olive Honeybell Orange white balsamic vinegar
1 baquette, cut into 1/2" thick slices
1 log Honey Goat Cheese
Italian parsley sprigs to garnish
In a 2 quart sauce pan, add figs and wine and cook over medium low to low heat for 30 minutes, until figs have absorbed the majority of the wine. Scrape into the bowl of a food processor fitted with the chopping blade. Add the balsamic to the food processor. Puree for 2 minutes, until smooth. Set aside to cool slightly.
Preheat oven to 350 degrees. Toast the baguette slices in the oven on a sheet pan for 5-6 minutes, until they just start to brown around the edges but the center is still soft. Remove to serving tray and gently smear one tablespoon of the fig mixture over each slice. Crumble a teaspoon of honey flavored goat cheese on top of each and garnish with a sprig of parsley.
Author: Chef Matt Chatfield
