Peach and Pecan Tapenade with Goat Cheese |
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Prep Time: 8 Minutes Cook Time: 9 Minutes |
Ready In: 17 Minutes Servings: 3 |
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We gave this traditional French condiment a Southern twist with pecans and dried peaches. The result is a beautiful spread that's sure to impress. Ingredients:
1 cup orange juice |
2 cups dried peaches, chopped (we tested with sunmaid) |
1 cup pitted kalamata olives, chopped |
2 tablespoons olive oil |
2 tablespoons honey |
1 tablespoon capers, drained |
1/2 teaspoon dried thyme |
1/4 teaspoon freshly ground pepper |
1 cup chopped pecans, toasted |
12 ounces goat cheese |
specialty crackers |
Directions:
1. Bring orange juice to a boil in a small saucepan over medium heat. Remove from heat, and add chopped dried peaches. Cover and let stand 30 minutes. Drain, if necessary.
2. Combine olives and next 5 ingredients in a serving bowl. Stir in peaches and pecans. Place tapenade on a serving platter with goat cheese and crackers. Spread cheese on crackers, and smear with tapenade.
3. Make Ahead: Prepare tapenade, omitting nuts. Cover and store in refrigerator up to 2 days. Stir in nuts just before serving.
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