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Oxmoor House Photo by: Oxmoor House

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.

Oxmoor House JUNE 2007

  • Yield: 3 3/4 cups
  • Cook time: 9 Minutes
  • Prep time: 8 Minutes
  • Other: 30 Minutes


  • 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


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.


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Peach and Pecan Tapenade with Goat Cheese Recipe