Sundried Tomato Tapenade Recipe -
Sundried Tomato Tapenade Recipe
  • READY IN 20 mins

Sundried Tomato Tapenade

Recipe by  

"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 Edit and Save

Original recipe makes 8 appetizer servings Change Servings
  • PREP

    20 mins

    20 mins


  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 More Reviews

Most Helpful Positive 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!

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.

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.

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!

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!

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!

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.

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!


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  • 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.

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