Sun-dried Tomato Tapenade
- 3-5
Ingredients:
1 cup sun-dried tomatoes
½ cup manzanilla olives
1 tablespoon capers, rinsed
3-4 garlic cloves, peeled
10 large, fresh basil leaves
4 sprigs fresh parsley
¼ cup olive oil
Instructions:
Steep sun-dried tomatoes in boiling water. Let sit 5 minutes in the water, and then drain, cool, and place in a food processor. Next, add olives, capers, garlic, basil, and parsley. Pulse to purée. Add oil in a slow, steady stream until a coarse paste is achieved. Store in a tightly sealed container in a refrigerator. To serve, spread over crostini.