Figs Stuffed with
Tapenade CD HD 15mins
Serves 4 Cold Fish Fruit Hors
d'ourvre Starter Appetiser Healthy Eating Gluten wheat Dairy free
15 Black Olives, pitted
2 teasp Capers,
1 tinned Anchovy Fillet
1 teasp freshly chopped Thyme
2 teasp Olive Oil
12 small Figs
Lettuce leaves to serve
1. Place the olives, capers, anchovy and thyme in a food processor and process
until quite smooth.
2. Make a slit in the side of each fig and spoon ½ a teaspoon of tapenade into
3. Arrange the lettuce onto serving plates and top with the stuffed figs Serve
at room temperature.
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