This is very easy to make and a delicious addition to a cheese and crackers board. It couples well with thinly sliced prosciutto and wedges of fresh fruit (persimmons or pears are two good options). It keeps at least a week or two in the refrigerator. It also makes a nice holiday hostess gift in a jar.
Recipe adapted from the NY Times. The photo is theirs.
Ingredients:
1/2 cup dried figs, stems removed
1/2 cup pitted Kalamata olives
2 anchovy filets
1 tsp. fresh lemon juice
1 small garlic clove, grated
3/4 tsp. fresh rosemary, minced
1/4 cup olive oil
Instructions:
Place figs in a bowl and cover with boiling water. Let sit until soft, about 5-10 minutes. Drain and then coarsely chop the figs.
In a food processor (I use my mini one), combine the figs, olives, anchovies, lemon juice, garlic and rosemary. Add the olive oil and process until it gets to a paste-like consistency. Taste and add more lemon juice and/or olive oil if you'd like.
Spoon into a bowl and serve.
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