Peach and Pecan Tapenade with Goat Cheese

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.

Yield: 3 3/4 cups
Recipe from Oxmoor House

More From Oxmoor House

Recipe Time

Cook Time:
Prep Time:
Other: 30 Minutes


Ingredients

  • 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

Preparation

  1. 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.
  2. 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.
  3. Make Ahead: Prepare tapenade, omitting nuts. Cover and store in refrigerator up to 2 days. Stir in nuts just before serving.
My Notes

Only you will be able to view, print, and edit this note.

Add Note

Peach and Pecan Tapenade with Goat Cheese Recipe at a Glance
advertisement
  1. Enter at least one ingredient

Find out what we've got cooking...

Weekly Specials
Get our Free Weekly Specials Newsletter filled with our favorite recipes, seasonal menus, and special features.
We Respect Your Privacy. Privacy Policy