Name: Sundried Tomato Tapenade
Prep time: 20 min
Cook time: 20 min
Yield: 8
Ingredients: Balsamic Vinegar - 2 tablespoons; Olive oil - 1 tablespoon; Cayenne pepper - ¼ teaspoon; Mediterranean sun-dried tomatoes packed in oil, drained and chopped - 1 (8 ounce) jar; Chopped pitted kalamata olives - ⅓ cup; Chopped pitted green olives - ⅓ cup; Garlic, minced - 3 cloves; Freshly ground black pepper to taste -; Cream cheese, halved lengthwise - 1 (8 ounce) package

Ingredients for - Sundried Tomato Tapenade

1. Balsamic Vinegar 2 tablespoons

2. Olive oil 1 tablespoon

3. Cayenne pepper ¼ teaspoon

4. Mediterranean sun-dried tomatoes packed in oil, drained and chopped 1 (8 ounce) jar

5. Chopped pitted kalamata olives ⅓ cup

6. Chopped pitted green olives ⅓ cup

7. Garlic, minced 3 cloves

8. Freshly ground black pepper to taste

9. Cream cheese, halved lengthwise 1 (8 ounce) package

How to cook deliciously - Sundried Tomato Tapenade

1 . Stage

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.

2 . Stage

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