Ghostinis With Bloody Murder Sundried Tomato Tapenade Recipes

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SUNDRIED TOMATO TAPENADE



Sundried Tomato Tapenade image

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.

Provided by Alexis May Tanner

Categories     Appetizers and Snacks     Tapas

Time 2h20m

Yield 8

Number Of Ingredients 9

2 tablespoons balsamic vinegar
1 tablespoon olive oil
¼ teaspoon cayenne pepper
1 (8 ounce) jar Mediterranean sun-dried tomatoes packed in oil, drained and chopped
⅓ cup chopped pitted Kalamata olives
⅓ cup chopped pitted green olives
3 cloves garlic, minced
freshly ground black pepper to taste
1 (8 ounce) package cream cheese, halved lengthwise

Steps:

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

Nutrition Facts : Calories 199.5 calories, Carbohydrate 8.9 g, Cholesterol 30.8 mg, Fat 17.6 g, Fiber 1.8 g, Protein 3.8 g, SaturatedFat 7.2 g, Sodium 390.3 mg, Sugar 0.6 g

CROSTINI WITH SUN-DRIED-TOMATO TAPENADE



Crostini with Sun-Dried-Tomato Tapenade image

Categories     Food Processor     Olive     Tomato     Bake     Cocktail Party     Capers     Bon Appétit

Yield Makes about 36

Number Of Ingredients 7

1 cup pitted Kalamata olives or other brine-cured black olives
3/4 cup drained oil-packed sun-dried tomatoes
2/3 cup olive oil
1/4 cup drained capers
3/4 teaspoon dried oregano
1 French-bread baguette, cut into 1/2-inch-thick slices
Additional olive oil

Steps:

  • Using on/off turns, finely chop olives and tomatoes in processor. Add 2/3 cup oil, capers, and oregano; blend to coarse puree. Transfer to bowl. (Tapenade can be made 3 days ahead. Cover; refrigerate. Bring to room temperature before using.)
  • Preheat oven to 350°F. Place bread slices on baking sheet. Brush lightly with additional oil. Bake until golden, about 10 minutes. Spread tomato tapenade on toasts and serve.

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