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Sun-Dried Tomato Tapenade
Sun-Dried Tomato Tapenade
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Prep Time:
20 minutes
Total Time:
140 minutes
Elevate olive tapenade with sun-dried tomatoes, spoon over creamy cheese, and serve with crackers for a delicious appetizer.
Ingredients:
  • 2 tablespoons balsamic vinegar
  • 1 tablespoon olive oil
  • 0.25 teaspoon cayenne pepper
  • 1 (8 ounce) jar Mediterranean sun-dried tomatoes packed in oil, drained and chopped
  • 0.33333334326744 cup chopped pitted Kalamata olives
  • 0.33333334326744 cup chopped pitted green olives
  • 3 cloves garlic, minced
  • freshly ground black pepper to taste
  • 1 (8 ounce) package cream cheese, halved lengthwise
Instructions:
  • Combine balsamic vinegar, olive oil, and cayenne pepper in a bowl, then mix in sun-dried tomatoes, Kalamata olives, green olives, and garlic. Season with black pepper, cover with plastic wrap, and refrigerate for at least 2 hours for the flavors to meld.
  • Place the cream cheese halves on 2 serving dishes and generously spoon the tapenade over them.

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