Joanne Weir Follow @ChefJoanneWeir

Olive and Fig Toast

Olive and Fig Toast

Serves 6


5 ounces pitted Kalamata olives
1 cup dried figs, coarsely chopped
1/4 teaspoon chopped fresh rosemary
8 large cloves garlic, roasted 
Balsamic to taste
Toasted bread, preferably from a rustic loaf
 Flat leaf parsley leaves as a garnish


Place all of the ingredients, except for the toast, in a food processor and pulse a few times to make a coarse paste. 

Spread the olive and fig spread on the toasted bread, garnish with a small single leaf of parsley and serve immediately.