Gretta and I have so much in common. We love the same things and hate the same things. For instance, we both adore snuggling, afternoon naps, snacks, clean laundry, running around the house like crazy when Michael returns from work, short hikes, and eating more chocolate than is good for us (in Gretta’s case, more than zero). This is balanced by our dislikes: walking outside during rainstorms, fireworks, creepy and stinky men, trimming our nails, and hiking over eight miles.
Ok, we don’t agree on everything. I don’t possess an insatiable desire to chase cats and squirrels, plus I refrain from licking our guests’ legs. In Gretta’s defense, though, many of our guests arrive on their bikes after long rides and their legs are sweaty. She must like the salt, and I’m also rather fond of salt.
One more thing we have in common: we both like a fresh loaf of bread. Gretta will come running from anywhere in the house if she hears the crinkle of a bread bag or the zip of the serrated bread knife. She waits patiently, sitting and watching with even larger than usual eyes, while I saw off the end of the bread for her. She would have loved this Fig and Olive Spread–it combines bread and salty stuff–yum.
This is the quickest, most “did you just get this at the gourmet grocery store in an expensive little jar?” appetizer ever. I love it. If you have a food processor, it takes about 10 minutes to make the spread and clean the food processor. You can keep the ingredients on hand, you can make it hours (or days) before your dinner party, and your guests won’t believe you actually made it. I’m bookmarking this recipe for winter, when fresh and tasty ingredients are harder to come by.
Fig and Olive Spread (recipe lightly adapted from food52)
Yield: enough for appetizers for 8 or so
4 oz. dried figs
1/2 cup pitted Kalamata olives
1/2 cup pitted green olives
2 Tablespoons extra virgin olive oil
1 teaspoon fresh rosemary
1 Tablespoon balsamic vinegar
Dump all of the ingredients in the bowl of your food processor (fitted with the standard blade) and pulse until everything is finely chopped. Scrape down the sides of the bowl as needed. Put in a cute little bowl or glass jar for serving. Serve on hunks of bread, crackers, or whatever. Throw a little Parmigiano Reggiano on top if you like. Refrigerate any leftovers. Done and done.