Fig and Olive Tapenade

• 1 cup chopped dried figs

• 1/2 cup water

• 1 tablespoon olive oil

• 2 tablespoons balsamic vinegar

• 1 teaspoon dried rosemary

• 1 teaspoon dried thyme

• 1/4 teaspoon cayenne pepper

• 2/3 cup chopped kalamata olives

• 2 cloves garlic, minced

• salt and pepper to taste

• 1/3 cup chopped toasted walnuts

• 1 (8 ounce) package cream cheese

• Combine figs and water in a saucepan over medium heat. Bring to a boil, and cook until tender, and liquid has reduced. Remove from heat, and stir in the olive oil, balsamic vinegar, rosemary, thyme, and cayenne. Add olives and garlic, and mix well. Season with salt and pepper to taste. Cover, and refrigerate for 4 hours or overnight to allow flavors to blend.

• Unwrap cream cheese block, and place on a serving platter. Spoon tapenade over cheese, and sprinkle with walnuts. Serve with slices of French bread or crackers.

Artichoke, Cheese and Olive Antipasto

Ingredients:

• 3 (6.5 ounce) jars marinated artichoke hearts, undrained
• 1 (12 ounce) jar roasted red bell peppers, drained and sliced
• 1 (15 ounce) can black olives, drained
• 1 pound smoked provolone cheese, diced
• 1/3 cup olive oil
• 1/2 cup balsamic vinegar
• 1/2 teaspoon dried oregano
• 1 clove garlic, finely chopped
• 1 pinch salt and pepper to taste
• 8 fresh basil leaves, cut into thin strips

Preparation:

• Pour the jars of artichoke hearts with their liquid into a 1 1/2 quart or larger container with a tight sealing lid. Add the bell peppers, black olives, and provolone cheese.
• In a medium bowl, whisk together the olive oil, balsamic vinegar, oregano, garlic, salt and pepper. Pour over the ingredients in the container. Seal the lid, and refrigerate for at least 3 hours, shaking gently about once per hour.
• To serve, allow the mixture to come to room temperature. Soon onto serving plates, and top with basil shreds as a garnish.