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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 8 |
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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 |
1/4 teaspoon cayenne pepper |
1 (8 ounce) jar mediterranean sun-dried tomatoes packed in oil, drained and chopped |
1/3 cup chopped pitted kalamata olives |
1/3 cup chopped pitted green olives |
3 cloves garlic, minced |
freshly ground black pepper to taste |
1 (8 ounce) package cream cheese, halved lengthwise |
Directions:
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.
2. Arrange cream cheese halves on 2 serving dishes; spoon tapenade over cream cheese.
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