Sundried Tomato Tapenade

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.

• Preparation Time: 20 mins
• Total Time: 20 mins
• Calories: 200 Calories

Ingredients

• 1 tablespoon olive oil
• 3 cloves garlic, minced
• ¼ teaspoon cayenne pepper
• 2 tablespoons balsamic vinegar
• freshly ground black pepper to taste
• ⅓ cup chopped pitted Kalamata olives
• ⅓ cup chopped pitted green olives
• 1 (8 ounce) package cream cheese, halved lengthwise

Recipe Instructions

Step 1

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.

Step 2

Arrange cream cheese halves on 2 serving dishes; spoon tapenade over cream cheese.