Sundried Tomato Tapenade Recipe - Allrecipes.com
Sundried Tomato Tapenade Recipe
  • READY IN ABOUT hrs

Sundried Tomato Tapenade

Recipe by  

"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 Edit and Save

Original recipe makes 8 servings Change Servings
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  • PREP

    20 mins
  • READY IN

    2 hrs 20 mins

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.
Kitchen-Friendly View

Footnotes

  • Cook's Note:
  • For something extra, substitute some of the olive oil with the sundried tomato oil the tomatoes come in.
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Reviews More Reviews

Jun 17, 2013

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

 
Sep 06, 2014

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

 
Sep 05, 2014

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

 
Feb 07, 2014

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

 
Dec 15, 2013

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!

 
Jun 17, 2013

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.

 

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Nutrition

  • Calories
  • 199 kcal
  • 10%
  • Carbohydrates
  • 8.9 g
  • 3%
  • Cholesterol
  • 31 mg
  • 10%
  • Fat
  • 17.6 g
  • 27%
  • Fiber
  • 1.8 g
  • 7%
  • Protein
  • 3.8 g
  • 8%
  • Sodium
  • 390 mg
  • 16%

* Percent Daily Values are based on a 2,000 calorie diet.

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About the Cook

 
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