Fig-Olive Tapenade With Prosciutto and Persimmon
- Total Time
- 15 minutes
- Rating
- Notes
- Read community notes
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Ingredients
Yield:2 to 4 servings
- ½cup dried figs, stems trimmed
- ½cup pitted Kalamata olives
- 2anchovy fillets
- 1teaspoon fresh lemon juice, more to taste
- 1small garlic clove, coarsely chopped
- ¾teaspoon minced fresh rosemary
- ¼cup extra-virgin olive oil, more if needed
- Prosciutto, for serving
- Persimmon wedges, for serving
- Toasted country bread, crackers or breadsticks, for serving
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)
275 calories; 18 grams fat; 3 grams saturated fat; 0 grams trans fat; 12 grams monounsaturated fat; 2 grams polyunsaturated fat; 21 grams carbohydrates; 3 grams dietary fiber; 9 grams sugars; 9 grams protein; 843 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered byPreparation
- Step 1
Place figs in a bowl and cover with boiling water. Let sit until soft and pliable, 5 to 10 minutes, then drain and coarsely chop.
- Step 2
In a food processor, combine chopped figs, olives, anchovies, lemon juice, garlic and rosemary. With the motor running, slowly drizzle in olive oil, and process until mixture becomes a paste, 1 to 3 minutes, scraping down the sides once or twice. Taste and add more lemon juice and olive oil if you like.
- Step 3
Spoon tapenade into a bowl or crock and serve alongside thinly sliced prosciutto, persimmon wedges and bread, crackers or breadsticks.
Private Notes
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Cooking Notes
j-chan
Will replace the anchovy with some capers to make this vegetarian!
Brad
This is a beautifully harmonious tapenade! I make quite a few kalamata olive dips, hummus’ and tapenades. This will take a seat at the head of the table. I made it for New Year’s Eve and can’t wait to make it for friends and family gatherings in 2021. Wishing all home cooks peace, health and happiness.
Chris
Is it OK to substitute some anchovy paste from a tube for the anchovies? Would that be about 2 teaspoons paste for 2 fillets?
David Reiffel
1 teaspoon = 2 fillets; in this raw preparation, the flavor might be different.
Jolierae
Also, don’t be tempted to leave out the anchovy. I forgot to add it and tasted the (almost) final product and thought it’s good, but something is missing... and then it hit me that I didn’t add the anchovy (paste!) which really rounded out the flavors, took it from good to great!
Mia P
I somehow misread this and made it with dried dates instead. Haha! Turned out well, but I imagine figs would be better!
Renee
Made this with dried medjool dates, and it was also fantastic! Everyone at Thanksgiving dinner loved it.
jill
You don’t need the persimmons. I served mine with soft cheese and I forgot to put out the prosciutto but ate the leftovers with cheese and prosciutto and it was a little meal on a cracker and delish.
jill
This is addicting I can’t stop eating it. I made it exactly as written, would not change a thing.
BigDnyc
Looking forward to making this, but persimmons are not always available and prosciutto can be pricey. Has anyone tried serving this with other dried fruit or cured meats? Thx.
Julia
It's really delicious on it's own on a cracker, or with some cheese.
Julia
I made this for a holiday party and my guests said I should bottle the fig spread and sell it.
Clayton
This is so good and so easy! I have made it twice now, but had to sub in dates instead of figs since I couldn't find them at the grocery once. Still just as good. This is now a staple when I need to bring anything to a holiday party.
Lise
Big hit at Thanksgiving. Definitely use a couple anchovy filets! We just ate it with toasted bagel slices or other crackers. Delish.
Maureen
Delicious!
Cindy
Store was out of dried figs, so I made it with dried dates. It was good. I think the tapenade turned out just a touch sweet. It balanced well with the prosciutto, but even so next time I’d do slightly more olives than figs/date (maybe 5 tablespoons to 3 instead of 4 each).
Karen E.
Has anyone tried this with preserved lemon?
MeBoat
I used canned olives. I know, but I was hungry for lunch and I only had canned olives and a can of sardines in the house, and figs… it was delicious, “served” on gf crackers, dipped into the food processor bowl. Yum!
Alex Mann
Maybe it was the figs I was using (black mission), but after making about two thirds of it – I had a lot of leftover olives – I found it a bit too sweet. The last third I made without figs and without the last third of the olives. So, I'd say cut back a bit on the figs and oil. Otherwise, dee-licious.
Keith Durbin
Doubled the recipe and used prunes rather than figs, for use with haricots verts.
Cita
I added another tsp lemon juice and 1 tbsp of olive oil after processing for several minutes, and it balanced it out perfectly.
kayandallie
This was a big hit at Christmas. My store had no persimmons so I just served with the prosciutto and crackers. Also used anchovy paste rather than fillets. Very easy; I'd make again.
Polly Rose
I did this whole presentation as the appetizer for Xmas Dinner. It looked so beautiful. Flavors and textures a really good combination. It was a hit. Leftover tapenade is even better. Go max on the lemon juice and anchovy -- it does well with that extra boost. Good suggestion of capers when one goes vegan.
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