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.
Oxmoor House JUNE 2007
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.
Go to full version of