Sun Dried Tomato Tapenade
Sun Dried Tomato Tapenade is an easy and delicious 4 ingredient spread that comes together in minutes and is perfect with crusty bread or crackers.
Servings: 6
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
Calories: 234kcal | Carbohydrates: 13.6g | Protein: 7.9g | Fat: 18.4g | Saturated Fat: 4.3g | Cholesterol: 11mg | Sodium: 286mg | Potassium: 885mg | Fiber: 3.3g | Calcium: 175mg | Iron: 2mg