Jimtown Fig & Olive Spread is a delicious combination of kalamata olives and figs with rosemary and oil. It has just the right balance of sweet and salty and goes really well with something creamy on a cracker. I like it with walnuts. You'll find it in the cooler at Vineria.
We served this at our wine tasting last night.
Creamy Walnut Torte with Jimtown Fig & Olive
2 packages Tofutti Better than Cream Cheese
1 container Jimtown Fig & Olive Spread
1/2 cup walnuts, toasted and chopped
Fresh rosemary for garnish, optional
Take the Tofutti Better than Cream Cheese (BTCC) out of the refrigerator and let soften at room temperature for 15 to 30 minutes so it's easier to work with. Line a container (about 6 to 8 inches in diameter for the full recipe) with plastic wrap. Mix BTCC with a spoon and transfer to the lined container, pressing down. Refrigerate until serving time. Unmold BTCC onto serving plate and top with the Jimtown Fig and Olive Spread. Garnish with chopped walnuts and fresh rosemary. Serve with crackers or bread.
Super Quick & Easy Option: Spread BTCC on a serving plate, using a spoon to shape it. Top with Fig & Olive Spread. Garnish with chopped walnuts.
