Fig and Olive Tapenade

Ingredients:

• 1 cup dried mission figs, quartered
• 1 cup pitted kalamata olives
• Juice and zest of 1 lemon
• 1 tsp dried rosemary
• 1 tsp dried thyme
• 1/3 cup balsamic vinegar
• 1/3 cup extra virgin olive oil

Instructions:

1. In small saucepan, simmer quartered figs in water until tender, 10-20 minutes.  Drain.
2. In food processor, add figs, olives, lemon, rosemary, thyme, and balsamic vinegar and pulse until blended.  Pulse in olive oil until you reach desired consistency.  Do not over-process.  The tapenade should still have a chunky texture.  
3. Serve with whole-wheat crackers or toasted whole wheat bread.