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Tomato Tapenade

Makes 1 cup

Prep time: 10 minutes

• 1/2 cup pitted Kalamata olives, drained
• 1/2 cup oil-packed sun-dried tomatoes, drained
• 1 small garlic clove, or several roasted garlic cloves
• 3 to 4 tablespoons extra virgin olive oil
• 2 tablespoons capers, drained
• 1/4 cup loosely packed fresh basil leaves
• 2 teaspoons balsamic vinegar
• 1/4 teaspoon freshly ground black pepper
• Soft goat cheese, optional

In the bowl of a food processor, place the olives, sun-dried tomatoes, and garlic. Pulse several times to coarsely chop and combine. Add 3 tablespoons of the oil, the capers, basil, balsamic vinegar, and pepper.

Continue to puree until the mixture is well combined.

Add the remaining tablespoon of olive oil if it seems too chunky. Place the tapenade in a bowl and garnish with the goat cheese, if desired.

Perfect on Grilled Flat Bread.

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