Sundried Tomato Tapenade
|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)|
|Balsamic vinegar||1 Teaspoon|
|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)|
|Chipottta bread slices||6|
|Olive oil||1 Teaspoon|
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.
1. In a platter, place artichoke hearts, roasted red bell pepper, Pepperoncini, fresh goat cheese, pepperoni slices, bread and the prepared sauce and serve.