A tangy-sweet tapenade made with dried figs, kalamata olives, and capers is the perfect foil for mild goat cheese in this easy appetizer adapted from Anna Watson Carl’s cookbook The Yellow Table. Use leftover tapenade on sandwiches, roasted pork tenderloin, or grilled chicken.
- 15 (1/4-inch-thick) baguette slices (about 1/2 loaf, or 3 oz.)
- 3 tbsp. olive oil
- 1⁄2 cup pitted kalamata olives
- 1⁄2 cup stemmed and halved dried Calimyrna figs (about 9 figs)
- 2 tsp. capers
- 2 tsp. fresh thyme, plus more for garnish
- 2 tsp. balsamic vinegar
- Kosher salt and freshly ground black pepper, to taste
- 3 oz. goat cheese
- Heat oven to 425°. Brush bread with 1 tbsp. oil and cook until golden and crisp, 8 minutes; cool. Pulse olives, figs, capers, and 2 tsp. thyme in a food processor until a coarse mixture forms. Add remaining oil, the balsamic, salt, and pepper and pulse to combine; set tapenade aside.
- Spread goat cheese between bread slices and top with tapenade; garnish with thyme leaves.