Recipe: Sun-Dried Tomato Tapenade

Sun-Dried Tomato Tapenade
Source: Block Parties & Poker Nights: Recipes and Ideas for Getting and Staying Connected with Your Neighbors by Peg Allen
Makes 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.