Name: Sundried Tomato Tapenade
Prep time: 20 min
Total time: 2 min
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

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.

Sundried Tomato Tapenade

balsamic vinegar

olive oil

cayenne pepper

tomatoes

Kalamata olives

green olives

garlic,

black pepper

cream

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.


I tried this recipe this weekend, and it was super easy to make and was a crowd-pleaser! I served with crackers and apples.

So easy to make and full of flavor.  In addition to serving over cream cheese as recommended by the recipe author, this would make a fantastic topping for crostini.  Thanks Alexis for sharing your recipe, this is a keeper.

Simply fantastic, just follow the instructions. No changes needed. Great recipe!

terrific made for christmas eve making now for new years eve everybody loved it! bTW I had to use California sun dried tomatoes because that's all I could find tasted fine to me! :)

Sooo easy and good! I added about 3/4 cup canned pitted green olives (not the kind you find in a jar in a pickle brine) just because we love this type of olive and 1/3 cup of chopped kalamata olives as the recipe states.  I added about a teaspoon of drained and chopped capers also! I used the olive the tomatoes were packed in.  VERY FLAVORFUL! Wonderful with the cream cheese but also very good spread onto crostini bread! Thank you Alexis! This is a keeper!

Awesome recipe. Two garlic cloves were enough. I added fresh basil and used goat cheese instead, which took this to the next level. Wonderful flavour and texture. Can't wait to make it again.

This is  delicious with a few alterations:  I use Mezzeta Garlic-Stuffed Green olives, reserving the pickled garlic to be used in the recipe (because it's milder than raw garlic, use 5-6 cloves);  a 3oz bag of smoked,  julienned California sun-dried tomatoes (chopped, no oil); finally, I serve it over goat cheese.

Fantastic!  I  actually just used 3/4 of the sun dried tomatoes that the recipe called for and it turned out wonderful. I used 3 huge cloves of garlic but stuck to the original recipe.  I served it with a garlic infused crusty french bread and it was sublime.

Simply wonderful! I have made this recipe several times and never have any leftover. Delicious! The only change  I've made is that I use oven-dried tomatoes from my garden.

I have made this 3 times this summer to bring to gatherings. Always a hit.

This was delicious! I put it over goat cheese and everybody loved it. Plus, it looked beautiful!

I used extra black olives and extra green olives, but those were the only changes that I made.  It was absolutely fantastic!!  I made it for my boyfriend and we both loved it.  I can't wait to make it again.  This will be making an appearance at my house quite a bit!

I added capers and used goat cheese instead.  I found it helpful to use a food chopper for the olives but  sun dried tomatoes don't work in the chopper.  The tapenade keeps for a good long time.

Delicious as is! We’ll be serving with goat cheese and crostini’s but this tastes amazing.

Very good!  Unfortunately I could only find the sweet california sun dried tomatoes and yes it was a little sweeter.  Didn't stop the rave compliments.  I will look for the other tomatoes next time.

Very nice indeed. 
I just added a few capers, as I like them :-)

This was really good. I will make it again.

Liked the tanginess and saltiness; nice balance. Preferred having with the  texture and light flavor of goat cheese than the cream cheese. Served with 'party bread' and water crackers.

YES, use the oil the tomatoes came in. This dish is now at the top of my peoples’ list of what they want me to bring to our gatherings.  Thank goodness, it’s so easy to make.

It’s a lovely recipe, but I should like to point out one glaring omission; by definition, a tapenade must include capers. I see this all over the Internet. Many recipes claiming to be a “tapenade,“ do not have capers in the list of ingredients. “Tapena,“ is the word in Provencal for a caper. Hence the name, “tapenade.“

Sundried Tomato Tapenade

Prep Time: 20 minutes

Total: 2 hours, 20 minutes

Servings: 8

Author : Alexis May Tanner

Ingredients

Instructions

Top similar recipes