Makes about 1 1/2 cups

16 dried figs
1/2 cup pitted Kalamata olives
2 Tbs. capers
3 Tbs. pomegranate molasses
1 Tbs. chopped fresh rosemary
1 tsp. red wine vinegar
2 Tbs. olive oil
1/2 cup toasted walnuts
2 fresh goat cheese logs or rounds (about 3-4 oz. each)

Combine the figs, olives, capers, pomegranate molasses, rosemary and vinegar in a food processor or blender. Chop coarsely and add in the olive oil. With the machine running, toss in the walnuts. Cover the goat cheese with the Tapenade and serve with crackers.
(Rebecca Ets-Hokin)