I love figs. I love olives, and always have a good supply of both on hand.
This is my throw-together-10-minutes-before-the-guests-show-up dip. The figs and olives are a perfect balance of savoury and sweet, with the balsamic vinegar balancing it out and rosemary giving it a fragrant finish. Best of all it all gets whipped together in no time using a trusty food processor. Crostini is a must, as is goat’s cheese.
150g dried figs
1/2 cup walnuts
1 cup Sicilian olives, pitted
3 tablespoons extra-virgin olive oil
1 teaspoon fresh rosemary, finely chopped
1 tablespoon balsamic vinegar
Pinch sea salt
Add all ingredients to a food processor and blend until smooth 1-2 minutes.
Serve as a dip or spread with crostini and crackers and goat’s cheese.