Fig Tapenade

For a little extra convenience, let our bakery department slice your baguette for you.
Servings 36 appetizers
Prep Time


  • 2/3 cup chopped dried figs
  • 1/2 cup Water
  • 1/4 cup finely chopped pitted Kalamata olives
  • 1 tbsp brandy
  • 1 tsp snipped fresh thyme
  • 1 tsp olive oil
  • ground black pepper
  • 8 ounce goat cheese
  • 1 French baguette sliced 1/4-inch thick
  • sliced almonds


  1. In small saucepan, combine figs and water. Bring to a boil; simmer over medium heat until liquid is absorbed (about 10 minutes). Stir in olives, brandy, thyme, oil and pepper. Refrigerate, covered.
  2. To Serve: Spread each baguette slice with about 1 teaspoon goat cheese; top with a scant teaspoon tapenade. Garnish with almond slices.