Sundried Tomato, Caper & Olive Tapenade
1 cup sun-dried, oil-packed or dehydrated tomatoes (steeped in very hot water, optional)
3/4 cup pitted kalamata or other good olives
1/2 cup capers, rinsed of brine & drained
1/4-1/2 cup olive oil, depending on sun dried tomatoes
1 clove garlic, minced & pressed into a paste (optional)
lemon juice, salt & pepper to taste
Place all ingredients in food processor. Pulse 4-5 times. Great on crostinis, polenta, pasta, casseroles, in salad dressings, etc. or just as a dip with some good bread.
Variations—[br] Artichoke Tapenade: add 1 cup artichoke hearts. [br] Tapenade with eggplant: add 1 1/2 cups roasted eggplant.[br] Roasted garlic: add 3-4 cloves roasted garlic.