Fig Tapenade with Grilled Ciabatta
1 cup dried Black Mission figs
½ cup pitted Moroccan oil-cured olives
2 anchovy filets, rinsed and dried
2 tablespoons capers
1 tablespoon Oloroso sherry
1 tablespoon Dijon mustard
1 tablespoon lemon juice
1 tablespoon extra-virgin olive oil
Salt and black pepper
1 cup water to cover figs
1 loaf Ciabatta bread
- Remove stems from dried figs and cut them into small pieces. Place in a saucepan with 1 cup of water and bring to a simmer, for 5 minutes.
- Place figs into a food processor along with all remaining ingredients and blend to a semi-smooth paste. Check to season.
- Slice Ciabatta crosswise into 1-inch slices. Brush with extra-virgin olive oil and grill on a medium-hot grill until crisp. Top with fig tapenade.