Fig Tapenade With Walnut Crackers
Sure! Here is a delightful dish for you to enjoy: Paleo Fig and Olive Tapenade served over Walnut Crackers. The tapenade is a luscious blend of sweet dried figs, tangy kalamata olives, and aromatic herbs. When paired with the crunchy goodness of the walnut crackers, it's a match made in flavor heaven. Get ready to indulge in this elegant and delicious appetizer!
— Constant Cookbook
Ingredients
- 1 cup dried figs
- ½ cup water
- 1 cup kalamata olives
- 1 tablespoon olive oil
- ½ teaspoon balsamic vinegar
- 1 tablespoon fresh thyme, chopped
- 3 cups blanched almond flour
- 1½ teaspoons celtic sea salt
- 1 cup walnuts, chopped
- 2 eggs, whisked until frothy
- 2 tablespoons grapeseed oil In a large mixing bowl, stir together almond flour, salt, walnuts, eggs and oil until well blended Separate dough into two halves Line two large (12 x 16) stainless steel baking sheets with parchment paper Place one half of the dough in the center of each lined sheet Cut another piece of parchment paper and place it over one of the balls of dough Roll dough out between the two pieces of parchment paper, until it is ⅛ inch thick and covers the entire baking sheet; remove top paper and repeat process with the other piece of dough Cut the dough with a knife or pizza cutter into 2 inch squares Bake at 350° for 10-12 minutes, until golden brown Cool and serve
Instructions
- Place figs in a food processor and pulse for 30 seconds, until well chopped
- Add water and pulse to create a paste
- Add olives and pulse until incorporated
- Add olive oil, vinegar and thyme; pulse again for 30 seconds until tapenade is smooth
- Serve over Paleo Walnut Crackers
Yield
Serves 16 Makes 96 crackers
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