Sundried Tomato Tapenade

Rating: 4.59 stars
27 Ratings
  • 5 star values: 21
  • 4 star values: 4
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 1

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.

By Alexis May Tanner
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Ingredients

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

Directions

  • 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.

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  • 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.

Nutrition Facts

Per Serving:
199 calories; 17.6 g total fat; 31 mg cholesterol; 390 mg sodium. 8.9 g carbohydrates; 3.8 g protein; Full Nutrition

Reviews (21)

Read More Reviews

Most helpful positive review

Alli Shircliff
Rating: 5 stars
06/17/2013
I tried this recipe this weekend and it was super easy to make and was a crowd-pleaser! I served with crackers and apples. Read More
Helpful
(12)
27 Ratings
  • 5 star values: 21
  • 4 star values: 4
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 1
Reviews:
Most Helpful Most Positive Least Positive Newest
Alli Shircliff
Rating: 5 stars
06/17/2013
I tried this recipe this weekend and it was super easy to make and was a crowd-pleaser! I served with crackers and apples. Read More
Helpful
(12)
Alli Shircliff
Rating: 5 stars
06/17/2013
I tried this recipe this weekend and it was super easy to make and was a crowd-pleaser! I served with crackers and apples. Read More
Helpful
(12)
lutzflcat
Rating: 5 stars
06/17/2013
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 your recipe this is a keeper. Read More
Helpful
(11)
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Angelitaf
Rating: 5 stars
02/08/2014
Simply fantastic just follow the instructions. No changes needed. Great recipe! Read More
Helpful
(8)
allrecipes61
Rating: 5 stars
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!:) Read More
Helpful
(3)
ChefAl
Rating: 5 stars
08/04/2015
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. Read More
Helpful
(2)
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Arbie
Rating: 5 stars
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 olives as the recipe states. I added about a teaspoon of drained and chopped capers also! I used the olive the tomatoes were packed in. VERY FLAVORFUL! Wonderful with the cream cheese but also very good spread onto crostini bread! Thank you Alexis! This is a keeper! Read More
Helpful
(2)
Sandy
Rating: 5 stars
09/05/2014
I have made this 3 times this summer to bring to gatherings. Always a hit. Read More
Helpful
(1)
I'm not bitter
Rating: 5 stars
02/15/2018
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. Read More
Helpful
(1)
Tracy
Rating: 5 stars
08/06/2015
Wonderful!!! Read More
Helpful
(1)
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