PARMESAN CUPS
3/4 cup shredded Parmesan cheese
1 teaspoon herbes de Provence
TAPENADE
6 dried California mission figs, halved lengthwise
2 tablespoons Nakano Balsamic Blend Seasoned Rice Vinegar
1/2 teaspoon dried thyme
1 medium garlic clove
3/4 cup pitted Kalamata olives, well-drained
1 tablespoon Crosse & Blackwell Non-Pareil Capers, rinsed, drained
2 teaspoons packed light brown sugar
1 tablespoon extra-virgin olive oil
1. Heat oven to 375°F. Combine cheese and herbes de Provence in small bowl. Spoon 6 (1-tablespoon) mounds of the mixture onto parchment paper-lined baking sheet; flatten into 3-inch circles.
2. Bake 6 to 7 minutes or until cheese is melted and golden brown. Cool 30 seconds. With spatula, place rounds over backs of mini muffin cups, pressing lightly into cup shapes (use several thicknesses of paper towel to protect hands from heat). Repeat with remaining mixture and new lined baking sheet.
3. Combine figs, vinegar and thyme in small bowl; let stand 30 minutes.
4. With food processor running, add garlic; process until chopped. Add fig mixture; process until chopped. Add olives, capers and brown sugar; process 30 seconds or until finely chopped but not pureed. Add oil; process until blended. Spoon 1 tablespoon into each Parmesan cup.
12 appetizers