Fig and Olive Tapenade

INGREDIENTS

• 1 cup chopped dried figs
• 1/2 cup water
• 1 tablespoon olive oil
• 2 tablespoons balsamic vinegar
• 1 teaspoon dried rosemary
• 1 teaspoon dried thyme
• 1/4 teaspoon cayenne pepper
• 2/3 cup chopped kalamata olives
• 2 cloves garlic, minced
• salt and pepper to taste
• 1/3 cup chopped toasted walnuts
• 1 (8 ounce) package cream cheese