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My review
Sundried Tomato Tapenade
Alexis May Tanner
"A to-die-for take on the usual olive tapenade. Don't use California sundried tomatoes because they are too sweet!
Every time I make this I get requests for the recipe! I've never actually had the patience to chill this and always end up serving it right away. It's a huge hit!
Serve with your favorite crackers."
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Ingredients
2 h 20 m servings 199 calsOriginal recipe yields 8 servings
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Directions
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Prep
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Ready In
- Stir balsamic vinegar, olive oil, and cayenne pepper together in a bowl; fold in sun-dried tomatoes, Kalamata olives, green olives, and garlic. Season with black pepper. Cover bowl with plastic wrap and refrigerate for flavors to blend, at least 2 hours to overnight.
- Arrange cream cheese halves on 2 serving dishes; spoon tapenade over cream cheese.
Footnotes
- Cook's Note:
- For something extra, substitute some of the olive oil with the sundried tomato oil the tomatoes come in.
Nutrition Facts
Per Serving: 199 calories; 17.6 g fat; 8.9 g carbohydrates; 3.8 g protein; 31 mg cholesterol; 390 mg sodium. Full nutrition
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Reviews
Read all reviews 18Most helpful
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Newest
6/17/2013
So easy to make and full of flavor. In addition to serving over cream cheese as recommended by the recipe author, this would make a fantastic topping for crostini. Thanks Alexis for sharing yo...
6/17/2013
I tried this recipe this weekend, and it was super easy to make and was a crowd-pleaser! I served with crackers and apples.
12/24/2013
Simply fantastic, just follow the instructions. No changes needed. Great recipe!
12/31/2014
terrific made for christmas eve making now for new years eve everybody loved it! bTW I had to use California sun dried tomatoes because that's all I could find tasted fine to me! :)
9/6/2014
Awesome recipe. Two garlic cloves were enough. I added fresh basil and used goat cheese instead, which took this to the next level. Wonderful flavour and texture. Can't wait to make it again.
12/15/2013
Sooo easy and good! I added about 3/4 cup canned pitted green olives (not the kind you find in a jar in a pickle brine) just because we love this type of olive and 1/3 cup of chopped kalamata ol...
2/10/2016
This was delicious! I put it over goat cheese and everybody loved it. Plus, it looked beautiful!
5/22/2015
Fantastic! I actually just used 3/4 of the sun dried tomatoes that the recipe called for and it turned out wonderful. I used 3 huge cloves of garlic but stuck to the original recipe. I served...