Fig-Olive Tapenade With Prosciutto and Persimmon Recipe (2024)

Will replace the anchovy with some capers to make this vegetarian!

This is a beautifully harmonious tapenade!I make quite a few kalamata olive dips, hummus’ and tapenades. This will take a seat at the head of the table. I made it for New Year’s Eve and can’t wait to make it for friends and family gatherings in 2021.Wishing all home cooks peace, health and happiness.

Is it OK to substitute some anchovy paste from a tube for the anchovies? Would that be about 2 teaspoons paste for 2 fillets?

1 teaspoon = 2 fillets; in this raw preparation, the flavor might be different.

Also, don’t be tempted to leave out the anchovy. I forgot to add it and tasted the (almost) final product and thought it’s good, but something is missing... and then it hit me that I didn’t add the anchovy (paste!) which really rounded out the flavors, took it from good to great!

I somehow misread this and made it with dried dates instead. Haha! Turned out well, but I imagine figs would be better!

Made this with dried medjool dates, and it was also fantastic! Everyone at Thanksgiving dinner loved it.

You don’t need the persimmons. I served mine with soft cheese and I forgot to put out the prosciutto but ate the leftovers with cheese and prosciutto and it was a little meal on a cracker and delish.

This is addicting I can’t stop eating it. I made it exactly as written, would not change a thing.

Looking forward to making this, but persimmons are not always available and prosciutto can be pricey. Has anyone tried serving this with other dried fruit or cured meats?Thx.

I made this for a holiday party and my guests said I should bottle the fig spread and sell it.

This is so good and so easy! I have made it twice now, but had to sub in dates instead of figs since I couldn't find them at the grocery once. Still just as good. This is now a staple when I need to bring anything to a holiday party.

Big hit at Thanksgiving. Definitely use a couple anchovy filets! We just ate it with toasted bagel slices or other crackers. Delish.

Delicious!

Store was out of dried figs, so I made it with dried dates. It was good. I think the tapenade turned out just a touch sweet. It balanced well with the prosciutto, but even so next time I’d do slightly more olives than figs/date (maybe 5 tablespoons to 3 instead of 4 each).

Has anyone tried this with preserved lemon?

I used canned olives. I know, but I was hungry for lunch and I only had canned olives and a can of sardines in the house, and figs… it was delicious, “served” on gf crackers, dipped into the food processor bowl. Yum!

Maybe it was the figs I was using (black mission), but after making about two thirds of it – I had a lot of leftover olives – I found it a bit too sweet. The last third I made without figs and without the last third of the olives. So, I'd say cut back a bit on the figs and oil. Otherwise, dee-licious.

Doubled the recipe and used prunes rather than figs, for use with haricots verts.

I added another tsp lemon juice and 1 tbsp of olive oil after processing for several minutes, and it balanced it out perfectly.

This was a big hit at Christmas. My store had no persimmons so I just served with the prosciutto and crackers. Also used anchovy paste rather than fillets. Very easy; I'd make again.

I did this whole presentation as the appetizer for Xmas Dinner. It looked so beautiful. Flavors and textures a really good combination. It was a hit. Leftover tapenade is even better. Go max on the lemon juice and anchovy -- it does well with that extra boost. Good suggestion of capers when one goes vegan.