Fig and Walnut Tapenade with Goat Cheese | Heinen's Grocery Store

Ingredients

• 1 cup dried Calimyrna or Mission figs, stems removed and chopped
• 1/3 cup port wine
• 1/2 cup Heinen's Kalamata olives, pitted and chopped
• 2 Tbsp. Heinen's extra virgin olive oil
• 1 Tbsp. Heinen's balsamic vinegar
• 1 Tbsp. Heinen's capers, rinsed and chopped
• 2 tsp. fresh thyme, minced
• 2 tsp. Italian parsley, minced
• Salt and freshly ground black pepper, to taste
• Two 4-oz. logs goat cheese, cut into 1/2-inch thick rounds
• 1/2 cup, Heinen's walnuts, toasted and chopped
• Crackers