Name: Sundried Tomato Tapenade recipe
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

All Recipes Appetizers and Snacks Tapas

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

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.
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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Ingredients

Nutrition Info

Directions Sundried Tomato Tapenade

Directions

Recipe Yield

Recipe Note

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