Print: Sun-Dried Tomato Tapenade

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.

Prep

16 min

Cook

35 min

Servings

Difficulty

Medium

Ingredients

2 tablespoons balsamic vinegar
1 tablespoon olive oil
0.25 teaspoons cayenne pepper
1 , 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 , 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.

Nutrition per serving

Printed from PantryLink · https://pantrylink.app/recipes/sun-dried-tomato-tapenade