Olive and Sun-Dried Tomato Tapenade by http://www.vegcooking.com
Category: Dips/Spreads/Condiments

This recipe is suitable for a: vegetarian/vegan diet.


Ingredients:
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1 4-oz. jar oil-packed sun-dried tomatoes (drain and reserve the oil)
1 cup pitted black olives in brine, drained and rinsed 4-5 fresh basil leaves
1 tsp. green peppercorns in brine, rinsed and drained
2 cloves garlic, peeled
1/2 cup capers, drained
1 tsp. nondairy parmesan cheese
Dash of salt
Freshly milled black pepper, to taste


Instructions:
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Place all the ingredients into a food processor with 2 Tbsp. of the reserved oil from the tomatoes. Pulse until blended but still coarse. Do not purée. Add extra oil if the mixture is too dry. Scoop into a bowl, cover, and chill. Allow it to return to room temperature before serving with crackers or crusty bread.


Additional comments:
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Makes 4 to 6 servings



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