Sun-Dried Tomato Tapenade

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. 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. 2

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