AMAZING! I have made this twice and each time everyone was raving about the flavour. I used a thinly sliced baguette with a light spread of cream cheese and then a topping of the tapenade. YUM!
Really good. I used dried sundried tomatoes that were not packed in oil and then added roasted garlic olive oil. Serve with flat-bread crackers. Better when made a day or so ahead.
Simply delicious! So easy to make and when used as a bruschetta topper this is a quick and impressive party dish! I used fresh basil and let sit for 6 hours before spooning on top of lightly oiled bruschetta pieces that then baked at 350 for 6 minutes. Even my 4-year-olds were raving!
Did things a little differently. Mixed all the ingredients together minus the feta. Before serviing on crositini I spread each slice with goat cheese then topped with the tomato mixture. I got lazy and didn't chop the tomatoes finely enough - will make sure to do that next time - delicious!
Omg. I put this on top of portobello mushrooms and baked them. Absolutely amazing! Spread the leftover bit on crackers and was equally delicious. Made it exactly as written and will make it again and again. Thanks for the awesome recipe!
WOW! This is fantastic. I got lucky and found sun dried tomatoes that were already sliced thin in a jar with herbs. Look for those if you can find it and many of the users who suggested putting this on chicken in the oven...they are SPOT ON! Makes a nice baked chicken dish with Pesto (if you prefer) spread on top for additional color/presentation.
To Corrine... the recipe is calling for finely chopped "sweet red pepper" not dry hot crushed red peppers. Also I use seasoned sundried tomatoes in oil(basil garlic oregano etc.). This recipe has a very intense and distinct flavour but it is not hot with spicy heat.
I really liked this tapenade. I made just 1/2 the recipe and it was plenty. A little goes a long way on a cracker. Also was nice on french bread. I was a little low on Feta but I do not think the flavour suffered too much. I used fresh basil as i had some on hand and just blended all in a mini food processor. Easy!
This was ok. I've made it 2x. The 2nd time I used kalmata olives instead of feta. I much prefered it. Also added a pepper. Definately needs a night in the fridge before serving. I like my tapenade pureed. Even with more olive oil it was the consistency of a sandwich spread. It gets better with time. And as expected very stable in the fridge. You should have a jar on hand. It make quite a lot.
