Operation Manual

Appetisers

Fig Tapenade and Goat’s

Cheese Spread

Ingredients

225g chopped stemmed dried figs, cut in half

75g chopped pitted Kalamata olives

2 tbsp extra-virgin olive oil

1 tbsp balsamic vinegar

1 tbsp drained capers

1.5 tsp fresh thyme leaves

For the Goat’s Cheese Spread

2x 150g logs of soft fresh goat cheese (such as Montrachet), each cut

crosswise into 1cm-thick rounds

100g toasted walnuts

Drizzle of honey

Fresh thyme sprigs and toasted walnuts (optional)

1. To make the Tapenade, place the figs, Kalamata olives, olive oil, vinegar, capers

and fresh thyme leaves into the Tall Cup and attach the Cross Blade.

2. Pulse until all ingredients resemble a paste that isn’t too fine. Set aside.

3. Wash and clean the Tall Cup and add the goat’s cheese, walnuts and honey,

then pulse just until the walnuts are blended through.

4. Form the cheese mixture into 2 equal-sized logs using clingfilm.

5. After chilling for an hour in the fridge, roll the goat’s cheese logs into the

tapenade to coat evenly.

6. Decorate with toasted walnuts and thyme sprigs if desired.

7. Serve with assorted breads and/or crackers.