Balsamic Fig and Olive Tapenade with Lemon Whipped Feta
A delicious savory appetizer for easy entertaining. Creamy lemon whipped feta is served with toasted Ciabatta crostini and a balsamic fig and olive tapenade.
Ingredients:
Fig and Olive Tapenade:
1/2 Cup Kalamata Olives - pitted
1/2 Cup Green Olives - pitted
4 Tbsp Wozz! Balsamic Fig Mostarda Spread
2 Garlic Cloves - chopped
2 Tbsp Capers - drained
Zest of 1 lemon
2 Anchovies
1/4 Cup Olive Oil - extra virgin
2 Tbsp Parsley - rough chop
2 Tbsp Mint - rough chop
Salt and Pepper to taste
Place all ingredients in a food processor, except the fig spread and the salt and pepper.
Pulse ingredients 3-4 times until they come together but remain chunky.
Transfer to a small mixing bowl and fold in the Wozz! Balsamic Fig Mostarda Spread
Season to taste, careful not to over shoot the salt!
Whipped Feta:
8 oz Feta
3/4 Cup Greek Yogurt
Zest of 1 lemon
2 Tbsp Olive Oil - extra virgin
Pulse all ingredients in food processor until they blend together and become smooth.
Garnish with chopped parsley, chili flakes, olives and olive oil
Crispy Ciabatta Bread:
Slice bread into 1/4 inch thick slices, brush with olive oil and broil on high for 2-3 minutes on each side.
Arrange crostini on plate with bowl of whipped feta and ramican of balsamic fig tapenade. Serve.
