A delicious take on the usual sun-dried tomato tapenade but don't be tempted to use California sundried tomatoes because they are too sweet. 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
- balsamic vinegar: 2 Tbsp
- olive oil: 1 Tbsp
- cayenne pepper: 0.25 tsp
- Mediterranean sun-dried tomatoes packed in oil: 1 jar (8 ounce jar, chopped)
- pitted kalamata olives: 0.33333 cup (chopped)
- pitted green olives: 0.33333 cup (chopped)
- garlic: 3 clove (minced)
- black pepper: (to taste, freshly ground)
- cream cheese: 1 pack (8 ounce pack, halved lengthwise)
Metric Conversion
Stages of cooking
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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.
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Arrange cream cheese halves on 2 serving dishes; spoon tapenade over cream cheese.
