Sundried Tomato Tapenade
Alexis May Tanner
Ingredients2 h 20 m servings 199
- 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.
- Cook's Note:
- For something extra, substitute some of the olive oil with the sundried tomato oil the tomatoes come in.
Per Serving: 199 calories; 17.6 8.9 3.8 31 390 Full nutrition
ReviewsRead all reviews 20
I tried this recipe this weekend, and it was super easy to make and was a crowd-pleaser! I served with crackers and apples.
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...
Simply fantastic, just follow the instructions. No changes needed. Great recipe!
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! :)
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.
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...
This is delicious with a few alterations: I use Mezzeta Garlic-Stuffed Green olives, reserving the pickled garlic to be used in the recipe (because it's milder than raw garlic, use 5-6 cloves)...
Simply wonderful! I have made this recipe several times and never have any leftover. Delicious! The only change I've made is that I use oven-dried tomatoes from my garden.