FIG & BLACK OLIVE TAPENADE (Sweet Lorraine's)
1 c. dried figs
1 t. fresh garlic, chopped
1/2 c. black olives, pitted
1 T. capers
3 anchovy fillets
2 T. lemon juice
1/4 c. extra virgin Spanish olive oil
1/4 c. fresh parsley, finely chopped
Combine all ingredients in a food processor until combined. Serve with assorted cracker or toast points.
June, 2005, Menu Minder
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