Bonnie recommends this recipe from AllRecipes.com. Her notes follow.

olive and fig tapenade

1 cup chopped dried figs

1/2 cup water

1 T. Olive oil

2T. Balsamic vinegar

1tsp dried rosemary

1tsp dried thyme

1/4 tsp cayenne pepper

2 cloves garlic minced

2/3 cup chopped kalamata olives

Salt and pepper

8 oz. goat cheese

Put figs and water in small sauce pan and cook until the figs are tender.

Remove from heat.

Add oil, vinegar Rosemary and thyme and cayenne.

Add olives  and garlic and mix well.

Season with salt and pepper 

Cover and refrigerate for 4 hours or overnight.

I used fresh rosemary and thyme leaves..a tablespoon of each.

Store in an airtight container in the fridge.

I took a shortcut & used Trader Joe's olive tapenade that I had in the cupboard, & eliminated the cayenne, & it worked just fine.  ENJOY!