Sundried Tomato Tapenade

Sundried Tomato Tapenade

emerald999

"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."
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Ingredients

20 m servings 173 cals
Serving size has been adjusted!
Original recipe yields 8 servings

Nutrition

  • Calories:
  • 173 kcal
  • 9%
  • Fat:
  • 15.6 g
  • 24%
  • Carbs:
  • 5.5g
  • 2%
  • Protein:
  • 4.1 g
  • 8%
  • Cholesterol:
  • 19 mg
  • 6%
  • Sodium:
  • 275 mg
  • 11%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * 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.

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Directions

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  • Prep

  • Ready In

  1. 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.

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Reviews

Read all reviews 20
  1. 29 Ratings

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Most helpful positive review

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!

Most helpful critical review

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 ...

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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!

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.

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 ...

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 o...

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 aga...

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 putti...

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 thi...

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 recip...

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 ...

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