Description
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.
Ingredients
- 2 tablespoons balsamic vinegar
- 1 tablespoon olive oil
- ¼ teaspoon cayenne pepper
- 1 (8 ounce) jar Mediterranean sun-dried tomatoes packed in oil, drained and chopped
- ⅓ cup chopped pitted Kalamata olives
- ⅓ cup chopped pitted green olives
- 3 cloves garlic, minced
- freshly ground black pepper to taste
- 1 (8 ounce) package cream cheese, halved lengthwise
Instructions
- 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.
- Arrange cream cheese halves on 2 serving dishes; spoon tapenade over cream cheese.
Prep Time: 20 mins
Total Time: 2 hrs 20 mins
Servings: 8