Fig and Pomegranate Tapenade

A must make! And it is so easy. This is wonderful served over a crostini and goat cheese. Also would be great along side roast leg of lamb or as a seasoning for roast chicken (spread the tapenade under the skin before cooking).

• 8 ripe fresh figs, stemmed, halved (I just used dried figs)
  
• 1 1/2 tablespoons olive oil

• 1/2 cup Kalamata olives, pitted, coarsely chopped
• 1 tablespoon drained capers
• 2 1/2 teaspoons pomegranate molasses (see above post for recipe)
  
• 2 teaspoons chopped fresh rosemary
• 1/2 teaspoon Sherry wine vinegar
• 1/2 cup walnuts, toasted, coarsely chopped

Preparation

Preheat broiler. Line small baking sheet with foil. Brush foil with olive oil. Lightly brush figs with 1/2 tablespoon olive oil. Arrange figs, cut side up, on sheet. Broil until figs are lightly browned at edges, about 3 minutes. Cool on baking sheet.

Combine figs, olives, capers, pomegranate molasses, rosemary, and vinegar in processor. Using on/off turns, coarsely chop figs and olives. With motor running, add remaining 1tablespoon oil. Season to taste with salt and pepper. Transfer to bowl. Stir in walnuts. Let tapenade stand 2 hours at room temperature to blend flavors. (Can be prepared 5 days ahead. Cover and refrigerate. Bring to room temperature before serving.)