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Balsamic Fig and Olive Tapenade with Lemon Whipped Feta

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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.  

Fig and Olive Tapenade

 

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