Ingredients
Scale
- 1 cup of Colativa sun dried tomatoes
- 1/4 cup of the olive oil that the sun dried tomatoes are packed in or olive oil
- 1 tablespoons of Colavita capers plus extra for topping
- 1 tablespoons of Colavita white wine vinegar
- 1 teaspoon of Italian seasonings
Instructions
- Add all of the ingredients to your food processor and pulse 6-8 times until the mixture is chopped but not pureed. Remove and place in a bowl. Add additional capers to the top (whole and in tact) for garnish.
- This tapenade can be served as a sandwich spread, as a dip, atop of grilled baguette slices, on your favorite protein or as we did, topping a portobello grilled mushroom. We simply washed the mushroom and removed the stem. Sliced into long piece pieces. Brush with olive oil and place on a hot grill. Grill for 2-4 minutes on each side until tender. While grilling the mushroom, brush your Italian bread with a bit of olive oil and place cut side down on the grill to toast. This only takes about 30 seconds, or longer depending on how hot your grill temperature is set at. Keep a watchful eye. Remove and place your portobello slices and top with the tapenade. Top with fresh basil as an option.
- Category: Appetizer
- Cuisine: Italian-Inspired