September 2, 2016

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
cup Sicilian olives, pitted
tablespoons extra-virgin olive oil
teaspoon fresh rosemary, finely chopped
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.



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