1 cup chopped dried figs
1/3 cup water
1/3 cup pitted chopped Kalamata olives
2 tablespoons extra-virgin olive oil
1 tablespoon balsamic vinegar
1/2 teaspoon dried thyme
1/2 cup chopped toasted walnuts
Salt and ground fresh pepper
2 5-oz. logs soft fresh goat cheese
Assorted crackers
Combine figs and water in medium saucepan. Cook over medium-high heat until all the liquid is gone and the figs are soft, around 7 minutes. Transfer to a bowl and add the olives through walnuts. Mix well and season with salt and pepper to taste.
Slice goat cheese into 1/2-inch thick rounds. On a platter, arrange in a circle with the rounds overlapping. Place the tapenade in the center of the circle and serve with crackers.
Adapted from The Bon Appetit Cookbook