Medium Snack

Sun-Dried Tomato Tapenade

Name: Sun-Dried Tomato Tapenade
Prep time: 16 min
Cook time: 35 min
Total time: 51 min
Yield: 4 servings
Cuisine: Unknown
Ingredients: 2 tablespoons balsamic vinegar; 1 tablespoon olive oil; 0.25 teaspoons cayenne pepper; 1 jar Mediterranean sun-dried tomatoes packed in oil , 8 ounce; 0.33 cups chopped pitted Kalamata olives; 0.33 cups chopped pitted green olives; 3 cloves garlic , minced; freshly ground black pepper to taste; 1 package cream cheese , 8 ounce

Total Time

51 min

16m prep · 35m cook

Servings

4 people

Rating

—

Difficulty

Medium

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A delicious take on the usual sun-dried tomato tapenade but don't be tempted to use California sundried tomatoes because they are too sweet. 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.

Ingredients

2 tablespoons balsamic vinegar
1 tablespoon olive oil
0.25 teaspoons cayenne pepper
1 jar Mediterranean sun-dried tomatoes packed in oil , 8 ounce
0.33 cups chopped pitted Kalamata olives
0.33 cups chopped pitted green olives
3 cloves garlic , minced
freshly ground black pepper to taste
1 package cream cheese , 8 ounce

Instructions

1

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.
2

Arrange cream cheese halves on 2 serving dishes; spoon tapenade over cream cheese.