READY IN 20 mins

Sundried Tomato Tapenade

Read Reviews (17)

"This is a great tapenade to serve Italian garlic Parmesan toasted pannitini. It's also wonderful baked on top of chicken for a uniquely flavored meal." — emerald999

Directions

Finely chop sun-dried tomatoes and place in a large bowl. Stir in the reserved tomato oil, red pepper, garlic, feta cheese, dried basil, black pepper, and balsamic vinegar and mix well. Cover and chill for at least four hours before serving.

Kitchen-Friendly View

PREP 20 mins
READY IN 20 mins

Reviews More Reviews

Most Helpful Positive Review

Apr 14, 2009

Really good. I used dried sundried tomatoes that were not packed in oil and then added roasted garlic olive oil. Serve with flat-bread crackers. Better when made a day or so ahead.

—CRAZY4SUSHI

See full review »

Most Helpful Critical Review

Jul 10, 2011

This was ok. I've made it 2x. The 2nd time I used kalmata olives instead of feta. I much prefered it. Also added a pepper. Definately needs a night in the fridge before serving. I like my tapenade pureed. Even with more olive oil, it was the consistency of a sandwich spread. It gets better with time. And, as expected, very stable in the fridge. You should have a jar on hand. It make quite a lot.

—SOTHEBOMB

See full review »

25 Ratings

See other versions of this recipe!

Oct 29, 2009

Simply delicious! So easy to make and when used as a bruschetta topper, this is a quick and impressive party dish! I used fresh basil and let sit for 6 hours before spooning on top of lightly oiled bruschetta pieces that then baked at 350 for 6 minutes. Even my 4-year-olds were raving!

—Natasha Kay

See full review »

Oct 13, 2010

AMAZING! I have made this twice and each time everyone was raving about the flavour. I used a thinly sliced baguette with a light spread of cream cheese and then a topping of the tapenade. YUM!

—Redrose

See full review »

Jun 23, 2010

Omg. I put this on top of portobello mushrooms and baked them. Absolutely amazing! Spread the leftover bit on crackers and was equally delicious. Made it exactly as written, and will make it again and again. Thanks for the awesome recipe!

—Sarah

See full review »

Feb 01, 2010

Did things a little differently. Mixed all the ingredients together minus the feta. Before serviing on crositini, I spread each slice with goat cheese, then topped with the tomato mixture. I got lazy and didn't chop the tomatoes finely enough - will make sure to do that next time - delicious!

—LaurenMV

See full review »

Jan 13, 2011

WOW! This is fantastic. I got lucky and found sun dried tomatoes that were already sliced thin in a jar with herbs. Look for those if you can find it and many of the users who suggested putting this on chicken in the oven...they are SPOT ON! Makes a nice baked chicken dish with Pesto (if you prefer) spread on top for additional color/presentation.

—LifterChef

See full review »

Aug 20, 2010

I really liked this tapenade. I made just 1/2 the recipe and it was plenty. A little goes a long way on a cracker. Also was nice on french bread. I was a little low on Feta but I do not think the flavour suffered too much. I used fresh basil as i had some on hand and just blended all in a mini food processor. Easy!

—pamjlee

See full review »

Edit

Glad you liked it! Your friends will, too:

Did you tweak the recipe? Edit and save your own version of it!

Edit this recipe

More Recipes Like This See all

PHILLY Sundried Tomato and Garlic Dip

Sun-Dried Tomato With Fresh Basil Spread

Sun-Dried Tomato Goat Cheese Spread

Sun-Dried Tomato Spread

Sun-Dried Tomato Dip

Sun-Dried Tomato and Pesto Cheese Spread

Yogurt, Sun-Dried Tomato, Walnut, and Basil Dip

Basil and Sun-Dried Tomato Dip

Spicy Sun-Dried Tomato and Clam Spread

Sun-Dried Tomato Basil Orzo

Nutrition

Calories
173 kcal
9%

Carbohydrates
5.5 g
2%

Cholesterol
19 mg
6%

Fat
15.6 g
24%

Fiber
1.2 g
5%

Protein
4.1 g
8%

Sodium
275 mg
11%

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

Nutritional Information

Sundried Tomato Tapenade

Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories: 173
Calories from Fat: 140

% Daily Value *
Total Fat 15.6g 24 %
** Saturated Fat 4.6g 23 %
Cholesterol 19mg 6 %
Sodium 275mg 11 %
Potassium 270mg 8 %
Total Carbohydrates 5.5g 2 %
Dietary Fiber 1.2g 5 %
Protein 4.1g 8 %
** Sugars 1.2g
Vitamin A 9 %
Vitamin C 32 %
Calcium 17 %
Iron 9 %
** Thiamin 7 %
** Niacin 12 %
** Vitamin B6 10 %
** Magnesium 6 %
** Folate 6 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.