Sundried Tomato Tapenade Recipe Video

Here's a simple way to entertain with really delicious food and very little prep or cooking. Enjoy!

Summary

Preparation Time10 MinCooking Time5 Min
Ready In15 MinDifficulty LevelVery Easy
Health IndexAverageServings6
CuisineCourse
TasteMethod
SpecialityMain Ingredient
Interest Group

Ingredients

For sauce
 Sundried tomato in olive oil with spices7 Ounce
 Kalamata olive1⁄3 Cup (5.33 tbs), pitted
 Red wine vinegar2 Teaspoon
 Garlic clove1 Large, crushed
 Fresh basil leaves1⁄4 Cup (4 tbs)
 Salt To Taste
 Balsamic vinegar1 Teaspoon
For plating
 Canned artichoke hearts1⁄2 Cup (8 tbs)
 Canned roasted red pepper1⁄2 Cup (8 tbs)
 Pepperoncini1⁄2 Cup (8 tbs)
 Fresh goat cheese1⁄2 Cup (8 tbs)
 Pepperoni sausage slice1⁄2 Cup (8 tbs)
For bread
 Chipottta bread slices6
 Olive oil1 Teaspoon

Directions

MAKING
1. In a food processor, add sun-dried tomatoes, kalamata olive, red wine vinegar, garlic, basil leaves and salt. Blend to get a smooth texture, drizzle some olive oil to get desired consistency.
2. Add balsamic vinegar, blend for few more seconds.
3. In a grilling pan brushed with olive oil, roast the chipotta breads from both sides, brush the bread slices with olive oil.

SERVING
1. In a platter, place artichoke hearts, roasted red bell pepper, Pepperoncini, fresh goat cheese, pepperoni slices, bread and the prepared sauce and serve.

Editors Review

If you are looking for some tips on how to entertain without having to do much preparation and cooking, then you have to listen to Scott in this video. He is showering ideas on Italian antipasto and serving with grilled bread. He also shows and easy sundried tomato tapenade recipe to go with the antipasto. Definitely this is a must try recipe when you are entertaining your guests indoors in front of a fireplace on a cool night, this dish would be apt.
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