Sundried Tomato Tapenade

Usually I make a list of ingredients for a recipe, and based on just reading them, I'll know whether or not a recipe will turn into something I like. But sometimes, even though you know the ingredients ahead of time, it's not until the final taste that you realize you have fallen very deeply into love.

This definitely goes on my list as one of the tastiest things I've made in the past few weeks. That's not to say the rest of the recipes weren't tasty, but sometimes one stands out.

Looking for a quick appetizer to serve with a glass of wine, or an elegant snack? Enter this tapenade. I'm already in love with sundried tomatoes, but combine them with garlic, basil, rosemary, and red wine vinegar, and you've got yourself something amazing. I imagine this would be excellent on almost anything you spread it on, from crackers to cheese to the base of a pizza.



Sundried Tomato Tapenade
1 c sundried tomatoes, either oil packed or dried
2 cloves garlic
1 tbsp capers, drained
1 1/2 tsp italian seasoning
2 tbsp olive oil
1 tbsp red wine vinegar

If tomatoes are dried, soak in boiling hot water for 30 minutes and drain well. If oil-packed, drain well. Place into food processor and process until coarsely chopped. Remove from processor and place into a bowl. Add garlic to food processor, and mince well. Add capers, and mince again. Return the tomatoes to the processor as well as all remaining ingredients. Process until texture is slightly rough, but well mixed. Chill for 15 minutes before serving.