FIG & BLACK OLIVE TAPENADE (Sweet Lorraine's)

1 c. dried figs
1 t. fresh garlic, chopped
1/2 c. black olives, pitted
1 T. capers
3 anchovy fillets
2 T. lemon juice
1/4 c. extra virgin Spanish olive oil
1/4 c. fresh parsley, finely chopped

Combine all ingredients in a food processor until combined. Serve with assorted cracker or toast points.

Fig & Black Olive Tapenade recipe is published in our June, 2005 Menu Minder.