Peach and Pecan Tapenade with Goat Cheese

Oxmoor House
Peach and Pecan Tapenade with Goat CheeseRecipe
Oxmoor House
We gave this traditional French condiment a Southern twist with pecans and dried peaches. The result is a beautiful spread that's sure to impress.
3 3/4 cups


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1 cup orange juice
2 cups dried peaches, chopped (we tested with Sunmaid)
1 cup pitted kalamata olives, chopped
2 tablespoons olive oil
2 tablespoons honey
1 tablespoon capers, drained
1/2 teaspoon dried thyme
1/4 teaspoon freshly ground pepper
1 cup chopped pecans, toasted
12 ounces goat cheese
Specialty crackers


Prep: 8 Minutes
Cook: 9 Minutes
Other: 30 Minutes

Bring orange juice to a boil in a small saucepan over medium heat. Remove from heat, and add chopped dried peaches. Cover and let stand 30 minutes. Drain, if necessary.

Combine olives and next 5 ingredients in a serving bowl. Stir in peaches and pecans. Place tapenade on a serving platter with goat cheese and crackers. Spread cheese on crackers, and smear with tapenade.

Make Ahead: Prepare tapenade, omitting nuts. Cover and store in refrigerator up to 2 days. Stir in nuts just before serving.

Created date

August 2009