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ALL RECIPES

Fig Tapenade with Grilled Ciabatta

  • Pair with Zinfandel
Primary Ingredients

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

Primary Technique
  1. 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.  
  2. Place figs into a food processor along with all remaining ingredients and blend to a semi-smooth paste.  Check to season.
  3. 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.
Tapenade on bread
Executive Chef Peter Janiak

Executive Chef Peter Janiak

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100 Pythian Road at Hwy. 12 Santa Rosa, CA 95409
(888) 675-9463
Open Daily | 10 AM – 5 PM | Holiday Hours
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