Combine figs and water in a saucepan over medium heat. Bring to a boil, cook until tender, and liquid has reduced. Remove from heat, and stir in the olive oil, balsamic vinegar, rosemary, thyme, and cayenne pepper. Add olives and garlic; mix well. Season with salt and pepper. Transfer to a small bowl, cover, and refrigerate for 4 hours or overnight to allow flavors to blend. Unwrap cream cheese and place on a serving platter. Spoon tapenade over cream cheese, and sprinkle with nuts. Serve with French bread or crackers. Makes 6 servings.
Approximate Nutrient Analysis per serving (not including bread or crackers):
250 calories, 19 g fat, 6 g saturated fat, 20 mg cholesterol, 400 mg sodium, 15 g carbohydrate, 1 g fiber, 6 g sugar, 5 g protein