Easy to make and even easier to eat, this Sun Dried Tomato Tapenade is a host’s best friend! Serve this tasty spread with crusty bread and a good drizzle of extra virgin olive oil.
This sun dried tomato tapenade comes together in less than 10 minutes and since it includes ingredients I almost always have on hand, it requires no planning!
This sun dried tomato appetizer is perfect with bread, crackers, or bruschetta, but I also love it as a topping for grilled chicken.
Recipe Ingredients
All ingredients for this recipe are shown in the pic below and special notes are made in this bulleted list to assist you.
- Sun dried tomatoes. I prefer to use the oil-packed sun dried tomatoes for tapenade but you can also use dry packed. If using oil-packed, be sure to drain the oil from them before using.
- Cheese. Parmigiano Reggiano works particularly well for this tapenade, however, you could use Pecorino Romano if preferred. Since there are so few ingredients here, I recommend using the best quality parmesan your budget allows.
See the recipe card for full information on ingredients and quantities.
How to make it
Each number corresponds to the numbered written steps below.
- Grate 1 cup of good quality Parmigiano Reggiano cheese. Place 12 ounces of drained oil-packed sun dried tomatoes in a food processor along with 1/2 cup of good extra virgin olive oil, and 1/2 cup (packed) fresh basil leaves. (Photo #1)
- Pulse the ingredients together until combined. If the mixture is too thick, add more extra virgin olive oil a little at a time and pulse until the desired consistency is achieved. Move the tapenade to a bowl and mix in the cheese. Taste test and adjust salt if needed. Serve with crusty bread, crackers, or crostini, and enjoy! (Photo #2)
More awesome appetizers
- Roasted cherry tomato crostini – with creamy whipped ricotta.
- Cannellini bean dip – easy dip with lemon, garlic, and rosemary.
- Baba ganoush – roasted eggplant spread with tahini, lemon, and garlic.
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Sun Dried Tomato Tapenade
Ingredients
- 12 ounces oil packed sun dried tomatoes drained
- 1/2 cup extra virgin olive oil plus more as needed
- 1 cup Parmigiano Reggiano grated
- 1/2 packed cup basil leaves
Instructions
- Place the drained sun dried tomatoes, basil leaves, and extra virgin olive oil into a food processor and pulse until combined. If too thick, add more olive oil a bit at a time and pulse.
- Place the tapenade in a bowl and mix in the grated parmesan cheese. Taste test and adjust salt if required. Serve with crackers or crostini. Enjoy!
Notes
- Either dry-packed sun dried tomatoes or oil-packed can be used. Just drain the oil-packed if using.
- Leftovers can be saved for up to 3 days in the fridge.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I love your recipes and enjoy the way you explain the ingredients and the process.
Question: After you drain the sundried tomatoes can you measure that drained oil and add olive oil to make up the 1/2 cup of olive oil for the recipe? It would seem the drained oil would have so much flavor to add. I have wondered about using the drained oil in other recipes too. I hate just throwing it away.
Hi BettySue, you can definitely use the sundried tomato oil! Jim does this in his red pesto pasta recipe and it adds great flavor.