It’s that time of year again when A Chef of Your Own will be doing the Holiday entertaining demo at The Fresh Market. I was at the Dr Phillips store yesterday and I will be at the store in Altamont today. By far the hit of the demo yesterday was the Fig and Olive Tapanade with goat cheese. I will add the other recipes throughout the holiday so be sure to check back. I wish you all the best this holiday season, and a very happy and prosperous New Year. For ease of this recipe for the demo, I poured the tapenade over the log of goat cheese.
Fig & Olive Tapenade with Goat Cheese
Ingredients
1 c Dalmatia Fig Spread
½ c pitted Kalamata olives, chopped
2 tbsp O Roasted Garlic and Mission Olive Oil
1 tbsp TFM balsamic vinegar
1 10-oz log soft fresh goat cheese, such as chevre
TFM French Rounds
Preparation
In a bowl, combine fig spread, olives, olive oil, and balsamic vinegar,
stirring to mix well. Season tapenade to taste with salt and pepper.
Cover and refrigerate; tapenade can be made up to three days
ahead. Before serving, bring tapenade to room temperature. Spread
goat cheese on French Rounds and top with tapenade.
