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Pomegranate Fig Tapanade

¼ Cup Cuisine Perel Pomegranate Balsamic Vinegar
2 T. Olive Oil
2 Cups Fresh Figs, roasted and chopped
1 Pomegranate, seeds only
½ Cup Walnuts, chopped
2 T. Rosemary, chopped
Salt and Pepper to Taste

  • In food processor, combine figs, walnuts, rosemary, vinegar and oil
  • Blend until desired consistency
  • Transfer to bowl, mix in pomegranate seeds, season with salt and pepper
  • Serve with your favorite cheeses, as a spread on your favorite sandwiches or as a garnish with your favorite meats
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