Best 6 Tapenade With Sun Dried Tomatoes Recipes

SUN-DRIED TOMATO & BASIL OLIVE TAPENADE (5 MINUTES!)

Steps:

• Add olives, garlic, sun-dried tomatoes, basil, olive oil (starting with lesser amount), and lemon juice to a food processor and mix/pulse to achieve a dip with some texture. Scrape down sides as needed.
• Taste and adjust seasonings as needed, adding more sun-dried tomatoes for tomato flavor, basil for fresh herb flavor, lemon juice for acidity, olive oil to thin, or garlic for bite. Optional: Add a pinch of salt and pepper, though we didn't find it needed it.
• Serve immediately. This makes a great dip on its own or for pairing/layering with hummus. We also love it as a sandwich spread on a veggie sandwich like the Trashy Vegan Sandwich from our Everyday Cooking Cookbook, or our Chickpea Sunflower Sandwich.
• Store in the refrigerator up to 7-10 days. Freeze for long-term storage, though best when fresh.

SUNDRIED TOMATO TAPENADE

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.

OLIVE AND SUN-DRIED TOMATO TAPENADE WITH ENDIVE LEAVES

Steps:

• In the bowl of a food processor, add the olives, sun-dried tomatoes and the olive oil it was packed in. Pulse until smooth, but still chunky. Add more extra-virgin olive oil if mixture is too dry. Spoon into a serving bowl. If not serving immediately, cover tightly with plastic wrap and refrigerate up to 2 days. Be sure to bring it to room temperature and to mix it thoroughly before serving.
• Gently pull off the leaves from the endive, being carefully not to tear the leaves. Wash thoroughly with cold water and dry completely.
• Place the bowl of tapenade in the center of a large platter. Decoratively circle the tapenade bowl with the endive leaves working your way to the rim of the platter.

TAPENADE WITH SUN-DRIED TOMATOES

Steps:

• Heat oil in a heavy large skillet over low heat. Add onions, sauté until dark brown, occasionally scraping up brown bits, about 30 minutes Transfer onions to processor. Add tomatoes and olive. Using on/off turns, process until chunky paste forms (do not puree). Season with pepper. Cool. (Can be made one week ahead. Cover; chill. Bring to room temperature before using.)

SUN-DRIED TOMATO AND KALAMATA OLIVE TAPENADE

Steps:

• Place first 8 ingredients in a food processor; process until smooth, stopping once to scrape down sides. Add parsley, and pulse 8 to 10 times or until minced.
• Serve immediately, or cover and chill until ready to serve.

SUN-DRIED TOMATO TAPENADE

Steps:

• In a small bowl, cover tomatoes with boiling water.
• Let steep until softened, about 30 minutes.
• Drain, reserving 1/4 cup of the liquid.
• Finely chop tomatoes and return to the bowl.
• Mash garlic with salt until it forms a paste.
• Add to tomatoes, along with basil, oil and reserved steeping liquid.
• Mix well.