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Sundried Tomato Tapenade

Sundried Tomato Tapenade

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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.

Ingredients {{adjustedServings}} servings

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Original recipe yields 8 servings

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Nutrition

Amount per serving ({{servings}} total)

  • 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

Directions

  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

CRAZY4SUSHI
14
4/14/2009

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.

Redrose
13
10/13/2010

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!

Natasha Kay
11
10/29/2009

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!