Sicilian olive, fig and walnute pate
- 150g dried figs
- 1/2 cup walnuts
- 1 cup Sicilian olives, pitted
- 3 tablespoons extra-virgin olive oil
- 1 teaspoon fresh rosemary, finely chopped
- 1 tablespoon balsamic vinegar
- Pinch sea salt
Add all ingredients to a food processor and blend until smooth 1-2 minutes.
Serve as a dip or spread with crostini and crackers and goat’s cheese.