|
1
cup
calimyrna fig
(chopped stemmed dried)
13
cup
water
13
cup
kalamata olive
(chopped pitted, brine cured black)
2
tbsps
extra-virgin olive oil
1
tbsp
balsamic vinegar
1
tbsp
capers
(drained, chopped)
1 12
tsps
chopped fresh thyme
|
11
ozs
soft fresh goat cheese
(montrachet each cut crosswise into 12 inch thick rounds)
12
cup
toasted walnuts
(chopped)
14
cup
walnut halves
(toasted)
1
sprig
fresh thyme
(optional)
crackers
(assorted breads)
|
|
Amount Per Serving
|
Calories
78
|
Calories from Fat
60
|
% Daily Value *
| Total Fat
7
g
|
10%
|
| Saturated Fat
3
g
|
14%
|
| Trans Fat
|
0%
|
| Cholesterol
7
mg
|
2%
|
| Sodium
100
mg
|
4%
|
| Total Carbohydrate
1
g
|
0%
|
| Dietary Fiber
300
mg
|
1%
|
| Sugars
371
mg
|
Protein
3
g
| Vitamin A
|
3%
|
| Vitamin C
0
mg
|
0%
|
| Calcium
27
mg
|
3%
|
| Iron
1
mg
|
3%
|
| Potassium
19
mg
|
0%
|
|
