Sun-Dried Tomato Tapenade Source: Block Parties & Poker Nights: Recipes and Ideas for Getting and Staying Connected with Your Neighbors by Peg AllenMakes 1/2 cup Serve this concoction in crock alongside crostini or a thin sliced baguette. The potent Mediterranean flavors are also yummy on slices of boiled potato. Make it a day ahead to let the flavors blend 12 black brine-cured olives (such as Kalamata), pitted 9 sun-dried tomatoes in oil, well drained and coarsely chopped 1/4 cup minced fresh Italian parsley 2 tablespoons tomato paste 1 teaspoon balsamic vinegar 1 teaspoon chopped fresh thyme 1 small garlic clove, minced Salt to taste Mix all the ingredients in a food processor until finely chopped and well blended. Season to taste with salt. Cover it well, and refrigerate for at least 24 hours. The tapenade keeps for a week in the refrigerator.
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