-
-
My review
Sundried Tomato Tapenade
4
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."
Added to shopping list.
Go to shopping list.
Ingredients
2 h 20 m servings 199Original recipe yields 8 servings
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- 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.
You might also like
Footnotes
- Cook's Note:
- For something extra, substitute some of the olive oil with the sundried tomato oil the tomatoes come in.
Nutrition Facts
Share
Explore more
Reviews
Read all reviews 19Most helpful
Most positive
Least positive
Newest
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.
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...
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...