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Recipe

Sun-Dried Tomato & Olive Spread

ByDavid Page,Barbara Shinn Fine Cooking Issue 21
Alan Richardson

Yield:Yields 3/4 cup.

This spread is the perfect complement forGrilled Vegetable Sandwiches. You can find tapenade (black olive paste) in most supermarkets and in specialty food stores.

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  • 3 cloves garlic
  • 1/2 cup coarsely chopped sun-dried tomatoes (reconstituted in water and drained before chopping, if necessary)
  • 3 Tbs. tapenade
  • 1/4 cup extra-virgin olive oil
  • 2 Tbs. balsamic vinegar
  • 1 scallion, minced
  • Kosher salt and freshly ground black pepper

Nutritional Information

  • Nutritional Sample Size per tablespoon
  • Calories (kcal) : 60
  • Fat Calories (kcal): 50
  • Fat (g): 5
  • Saturated Fat (g): 1
  • Polyunsaturated Fat (g): 0
  • Monounsaturated Fat (g): 4
  • Cholesterol (mg): 0
  • Sodium (mg): 140
  • Carbohydrates (g): 3
  • Fiber (g): 1
  • Protein (g): 0

Preparation

  • In a food processor, mince the garlic. Add the tomatoes and olive paste and purée. Add the olive oil and vinegar and pulse to incorporate. Add the scallion, salt, and pepper; pulse until just combined.

Make Ahead Tips

The spread will keep, covered and refrigerated, for a couple of weeks.

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Fine Cooking Magazine - November/December 2020

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