Here's an impressive and quick appetizer worthy of the finest crackers or crostini, and great on a platter with your favorite cheese and meats. Chilling melds the flavors, so go ahead and make it in advance.
Stem and chop 1 ½ cups dried figs and simmer in ½ cup of water for about 7 minutes until figs are soft and water is evaporated. Transfer to a serving bowl and mix in ½ cup pitted and chopped Kalamata olives, 1/3 cup toasted pine nuts (toasted in a dry skillet until just browned but not burned), 2 Tbsp Balsamic vinegar, 2 Tbsp olive oil, 2 Tbsp capers, and 1 ½ Tbsp fresh oregano. Salt and pepper to taste. Serve immediately or make ahead and keep chilled.
Where to shop:
Spanish Table for dried figs, Kalamata olives, and pine nuts
The highstalls for fresh oregano