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Sundried Tomato Tapenade |
"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."
Ingredients :
- 2 tablespoons balsamic vinegar
- 1 tablespoon olive oil
- 1/4 teaspoon cayenne pepper
- 1 (8 ounce) jar Mediterranean sun-dried tomatoes packed in oil, drained and chopped
- 1/3 cup chopped pitted Kalamata olives
- 1/3 cup chopped pitted green olives
- 3 cloves garlic, minced
- freshly ground black pepper to taste
- 1 (8 ounce) package cream cheese, halved lengthwise
Instructions :
Prep : 20M | Cook : 8M | Ready in : 2H20M |
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- 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.
Notes :
- For something extra, substitute some of the olive oil with the sundried tomato oil the tomatoes come in.
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