- Place figs in a pot, cover with cold water and set over high heat. Bring to a boil, and then remove from the heat and let the figs plump up in the water for 15 minutes.
- Drain the figs and then place in a food processor. Add the remaining ingredients and pulse until finely chopped; do not puree. Transfer to a serving bowl and cover.
- Refrigerate for 4 hours or overnight to allow flavours to meld, and then serve. Will keep a few days in the fridge.
Note: Dried black mission figs are available in the aisle where other bag dried fruits are sold.
Recipe Options: For a sharper taste, replace one of the figs with one tablespoon of capers. Add them to the food processor when processing the other ingredients. For a saltier, more intriguing taste, replace one of the figs with threes anchovies, processing them as described for the capers. Use chopped walnuts instead of pine nuts.
A tasty way to use this tapenade: Use the tapenade to make delicious canapes. For example, spread toasted baguette rounds with soft goat cheese, top with a spoonful of tapenade, and garnish with a small slice of pear and a small, fresh basil leaf.