Sundried Tomato Tapenade recipe

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Ingredients

2 tablespoons balsamic vinegar
1 tablespoon olive oil
¼ teaspoon cayenne pepper
1 (8 ounce) jar Mediterranean sun-dried tomatoes packed in oil, drained and chopped
⅓ cup chopped pitted Kalamata olives
⅓ cup chopped pitted green olives
3 cloves garlic, minced
freshly ground black pepper to taste
1 (8 ounce) package cream cheese, halved lengthwise

Nutrition Info

199.5 calories
carbohydrate: 8.9 g
cholesterol: 30.8 mg
fat: 17.6 g
fiber: 1.8 g
protein: 3.8 g
saturatedFat: 7.2 g
servingSize: -
sodium: 390.3 mg
sugar: 0.6 g
transFat: : -
unsaturatedFat: : -

Directions

  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.

Recipe Yield

8 servings

Recipe Note

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.

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