We were up in Santa Barbara for the day recently and to my utter delight it happened to be their Farmers Market Day! Yeah!
State Street was lined with fabulous produce and flowers from farmers up and down the coast. And cheese!!! Boy was I happy to see a booth dedicated to goat cheese. (You’ll probably end up seeing many goat cheese recipes on this blog as it’s my absolute favorite.)
I fell in love with the Drake Family Farms garlic and onion chèvre and also got some regular chèvre because I spied some dried fruit a few booths down and knew what I wanted to make.
Avila and Sons Farms had a large variety of dried fruits and nuts and I grabbed some dried apricots, dried figs and pecans for my apricot and fig tapenade with goat cheese. I love dried black mission figs for this recipe but calimyrna or other dried figs would work just as well.
This apricot and fig tapenade crostini is a delicious appetizer and would be perfect for a holiday get together. You can even make the tapenade ahead of time. When you are ready to serve, you’ll need just ten minutes to get it out on the table. Healthy, delicious, easy.
The honey I used was from Buckhorn Canyon Ranch, in Fillmore, CA.
Adapted from Pampered Chef.