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Sundried Tomato Tapenade

Scott's picture
Here's a simple way to entertain with really delicious food and very little prep or cooking. Enjoy!
Ingredients
For sauce
  Sundried tomato in olive oil with spices 7 Ounce
  Kalamata olive 1⁄3 Cup (5.33 tbs), pitted
  Red wine vinegar 2 Teaspoon
  Garlic clove 1 Large, crushed
  Fresh basil leaves 1⁄4 Cup (4 tbs)
  Salt To Taste
  Balsamic vinegar 1 Teaspoon
For plating
  Canned artichoke hearts 1⁄2 Cup (8 tbs)
  Canned roasted red pepper 1⁄2 Cup (8 tbs)
  Pepperoncini 1⁄2 Cup (8 tbs)
  Fresh goat cheese 1⁄2 Cup (8 tbs)
  Pepperoni sausage slice 1⁄2 Cup (8 tbs)
For bread
  Chipottta bread slices 6
  Olive oil 1 Teaspoon
Directions

MAKING
1. In a food processor, add sun-dried tomatoes, kalamata olive, red wine vinegar, garlic, basil leaves and salt. Blend to get a smooth texture, drizzle some olive oil to get desired consistency.
2. Add balsamic vinegar, blend for few more seconds.
3. In a grilling pan brushed with olive oil, roast the chipotta breads from both sides, brush the bread slices with olive oil.

SERVING
1. In a platter, place artichoke hearts, roasted red bell pepper, Pepperoncini, fresh goat cheese, pepperoni slices, bread and the prepared sauce and serve.

Recipe Summary

Difficulty Level: 
Very Easy
Cuisine: 
Italian
Course: 
Appetizer
Taste: 
Savory
Method: 
Blending
Interest: 
Holiday, Party
Ingredient: 
Dried Tomato
Preparation Time: 
10 Minutes
Cook Time: 
5 Minutes
Ready In: 
0 Minutes
Servings: 
6
If you are looking for some tips on how to entertain without having to do much preparation and cooking, then you have to listen to Scott in this video. He is showering ideas on Italian antipasto and serving with grilled bread. He also shows and easy sundried tomato tapenade recipe to go with the antipasto. Definitely this is a must try recipe when you are entertaining your guests indoors in front of a fireplace on a cool night, this dish would be apt.

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