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Sundried Tomato Tapenade
Sundried Tomato Tapenade
Simple and Delicious
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Sundried Tomato Tapenade

INGREDIENTS

Makes a little over 1 cup
  • 3 ounces chopped sundried tomatoes (not the oil-packed kind)
  • 1/4 cup grated Parmesan (or Pecorino)
  • 1 medium-sized garlic clove, minced (about 1/2 teaspoon)
  • 1 small shallot, minced (about 1 teaspoon)
  • 1/4 cup parsley leaves
  • 1/4 cup toasted walnuts, roughly chopped
  • 3 teaspoons white wine vinegar
  • 6 tablespoons extra virgin olive oil
  • Salt and pepper to taste
  • Crostini, for serving
  • Brie (or goat cheese or ricotta), for serving
Recipe by Anna Watson Carl
Photo by: Signe Birck

STEP  OF 

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DIRECTIONS SHOW STEP-BY-STEP

Place the sundried tomatoes in a heat-proof bowl and cover with about 1 cup of boiling water. Let sit for 10 minutes. Drain, pressing the tomatoes into a strainer to remove extra liquid.

In a food processor, combine the tomatoes, cheese, garlic, shallot, parsley, walnuts, vinegar, and half the olive oil, pulsing to combine. Slowly add the remaining olive oil in a steady stream, with the maching running. Season with salt and pepper to taste. The tapenade should be slightly chunky. Store in an airtigtht container in the fridge for up to 5 days. The flavors improve when you store it for at least a day in the fridge before serving!

TO SERVE: Top crostini with slices of Brie and place under the broiler for 30 seconds or until the cheese melts. Top each crostini with a teaspoon of tapenade and garnish with minced parsley. This is equally delicious with goat cheese or fresh ricotta – just don’t put the ricotta under the broiler!

NOTE: This tapenade is delicious with leftover Thanksgiving day turkey, with grilled fish or roast chicken, and especially as a spread on a sandwich.

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