Ingredients:
2/3 cup dried figs, chopped
3 tablespoons water
3 tablespoons kalamata olives, pitted and chopped
1 tablespoon balsamic vinegar
1 teaspoon olive oil
1 teaspoon fresh thyme, chopped
1/8 teaspoon black pepper, freshly ground
4 whole wheat English muffins, split and toasted ( or 1/4 inch -thick slices of a baguette)
1 cup goat cheese, crumbled
fresh thyme sprigs ( to garnish)
Directions:
Note: I have prepared this appetizer several times using small pieces of brie or crumbled Gorgonzola to replace the goat cheese. Sweet and tangy flavours blend well.
Combine figs and water in a small saucepan over medium heat. Cook 5 minutes, stirring often until liquid is absorbed, place fig mixture into a small bowl.
Stir in olives, vinegar, oil, thyme and pepper, set aside.
Preheat oven to 375 degrees.
Top each toasted muffin half with cheese and 1 tablespoon of fig tapenade.
Place muffin halves on a foil-lined baking sheet.
Bake for 15 minutes or until cheese melts.
Cut each baked muffin in half or quarters for bite-sized pieces.
If you use baguette slices, arrange on a baking sheet, broil until lightly toasted on one side only; then spread untoasted side with tapenade and top with cheese.
Garnish with thyme sprigs. Serve and enjoy!
On the day of the party, assemble the “mini pizzas” up to an hour in advance, cover and leave at room temperature until ready to bake.
Servings: 8-16
Time preparation: 10 min.
Time total: 30 min.