Reviewed: Oct. 27, 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!

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Reviewer:

Natasha

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Reviewed: Sep. 16, 2009

This is absolutely delicious. I made it for 2 events and everyone was asking for the recipe! This is a definite keeper!

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Karen Bussenger

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Reviewed: Apr. 21, 2009

To Corrine... the recipe is calling for finely chopped "sweet red pepper" not dry hot crushed red peppers. Also, I use seasoned sundried tomatoes in oil(basil,garlic,oregano etc.) . This recipe has a very intense and distinct flavour but it is not hot with spicy heat.

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emerald999

Cooking Level: Expert

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Reviewed: Apr. 19, 2009

This smelled great after letting sit over night, but when spread very thinly on toasted Italian bread slices it was so spicy that we couldn't finish the small amount. I didn't have finely chopped crushed red pepper, just the typical crushed red pepper. If there's ever the occasion to make this again, I will cut the portion of the crushed red pepper to 1tbp, or less. It was a real bummer that we couldn't enjoy this. Now I have to figure out something else to do with abundance of the tapenade I have left.

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Corinne

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Reviewed: 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.

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