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Feature Recipes

Yield: 6 servings

1 cup chopped dried figs
1/2 cup water
1 tbsp olive oil
2 tbsp balsamic vinegar
1 tsp dried rosemary
1 tsp dried thyme
1/4 tsp cayenne pepper
2/3 cup chopped kalamata olives
2 cloves garlic, minced
salt and pepper to taste
1/3 cup chopped toasted walnuts
1 8 oz pkg cream cheese

Combine figs and water n a saucepan over medium heat. Bring to a boil, and cook until tender and liquid has reduced. Remove from heat, and stir in the olive oil, balsamic vinegar, rosemary, thyme and cayenne. Add olives and garlic, and mix well. Season with salt and pepper to taste. Cover and refrigerate for 4 hours or overnight to allow flavours to blend.
Unwrap cream cheese block, and place on a serving platter. Spoon tapenade over cheese, and sprinkle with walnuts. Serve with slices of French bread or crackers.