This is a great tapenade to serve Italian garlic Parmesan toasted pannitini. It's also wonderful baked on top of chicken for a uniquely flavored meal.

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Recipe Summary

prep:
20 mins
total:
20 mins
Servings:
8
Yield:
8 appetizer servings
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Finely chop sun-dried tomatoes and place in a large bowl. Stir in the reserved tomato oil, red pepper, garlic, feta cheese, dried basil, black pepper, and balsamic vinegar and mix well. Cover and chill for at least four hours before serving.

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Nutrition Facts

173 calories; protein 4.1g; carbohydrates 5.5g; fat 15.6g; cholesterol 18.9mg; sodium 275mg. Full Nutrition
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Reviews (20)

Read More Reviews

Most helpful positive review

Rating: 5 stars
10/13/2010
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! Read More
(15)

Most helpful critical review

Rating: 3 stars
07/10/2011
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. Read More
(6)
30 Ratings
  • 5 star values: 22
  • 4 star values: 6
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
10/13/2010
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! Read More
(15)
Rating: 5 stars
04/14/2009
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. Read More
(14)
Rating: 5 stars
10/29/2009
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! Read More
(11)
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Rating: 5 stars
02/01/2010
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! Read More
(11)
Rating: 5 stars
06/23/2010
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! Read More
(10)
Rating: 5 stars
01/13/2011
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. Read More
(8)
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Rating: 5 stars
04/23/2009
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. Read More
(8)
Rating: 5 stars
08/20/2010
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! Read More
(8)
Rating: 3 stars
07/10/2011
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. Read More
(6)
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