When I first realised that ficus carica was the fig tree mentioned in the Garden of Eden, I thought there must be a mistake. The leaves were far too small. But, after looking a little more deeply, I think there could be something to it, something that gave the fig such a reputation. The texture of the fruit, somehow, is sensual – - the satiny chewiness of the flesh, the furry smoothness of the skin, the crunchiness of the seeds. There’s nothing quite like the texture of fresh figs.
Dried figs are available all year, but you treat them a little differently. The dark and fecund promise of dried figs reaches maturity when mingled.
Fig and Olive Tapenade
* 200 g chopped dried figs
* 120 ml water
* 15 ml olive oil
* 30 ml balsamic vinegar
* 1 g dried rosemary- sprig
* 1 g dried thyme- sprig
* 0.4 g cayenne pepper -pinch
* 100 g chopped kalamata olives
* 2 cloves garlic, minced
* salt and pepper to taste
* 50 g chopped toasted walnuts
* 250 g cream cheese
Method
Combine figs and water in a saucepan over medium heat. Bring to boil, cook till tender and liquid reduced. Remove from heat, stir in oil, vinegar, herbs and cayenne. Add olives and garlic, mix well. Season with salt and pepper. Cover, refrigerate for at least 4 hours to allow flavours to blend.
Place cheese on platter. Spoon tapenade over, sprinkle with walnuts. Serve with torn French bread.