Crostini with Fig & Walnut Tapenade- anti-cancer recipes - cook for your life

Crostini With Fig & Walnut Tapenade

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Clock Icon for Prep Time 20 min prep
Person Icon for Serving Size 8 servings
Carrot Icon for Number of Ingredients Size 10 ingredients

This richly delicious spread is the epitome of sweet and salty. The creaminess of the goat cheese makes it even better. This Crostini with Fig & Walnut Tapenade is a nutritious snack but it’s...


Ingredients

  • 1 cup dried Turkish figs, chopped
  • ⅓ cup water
  • ⅓ cup chopped Kalamata olives
  • 2 tablespoons extra virgin olive oil
  • 1 tablespoon balsamic vinegar
  • 1 tablespoon capers, drained
  • 1½ teaspoons fresh thyme
  • ¾ cup walnuts, chopped and toasted
  • 1 (5.5 ounce) log soft fresh goat cheese
  • 1 whole wheat baguette, cut into ¼ inch rounds, lightly toasted

Nutrition Facts

Calories

277 cals

Fat

16 g

Saturated Fat

4 g

Polyunsaturated Fat

6 g

Monounsaturated Fat

5 g

Carbohydrates

25 g

Sugar

5 g

Fiber

2 g

Protein

10 g

Sodium

383 mg

Directions

  1. Heat the figs and water in small saucepan over medium-high heat until the water evaporates and the figs have softened about 3-5 minutes.
  2. Chop the figs. Transfer to a bowl, and mix with chopped olives, olive oil, vinegar, capers, thyme and walnuts. Taste for seasoning.
  3. Spread about 2 teaspoons of goat cheese on each slice of toasted bread and top with a heaping teaspoon of the fig mixture. Serve.

Chef Tips

You can use any type of dried black figs for this dip.

If using fresh figs, skip Step 1 and increase fig quantity to roughly two cups.

Registered Dietitian Approved

All our recipes are created by chefs and reviewed by our Registered Dietitian Kate Ueland, MS, RD, CSO, a board-certified specialist in oncology nutrition, to ensure that each is backed with scientific evidence and follows the guidelines set by the  Oncology Nutrition for Clinical Practice, 2nd Ed.,  published by the Oncology Nutrition Dietetic Practice Group, a professional interest group of the Academy of Nutrition and Dietetics.


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