- 1 (8-oz.) container refrigerated olive bruschetta topping, drained
- 1 (8-oz.) package cream cheese, softened
- 1/4 cup extra-moist sun-dried tomato halves, chopped
- 1 tablespoon chopped fresh basil
How to Make It
Beat together all ingredients with an electric mixer at medium speed until thoroughly combined. Cover and chill until ready to serve. Store in refrigerator in an airtight container up to 1 week.
Note: For testing purposes only, we used Gia Russa Olive Bruschetta Topping and California Sun-Dry Sun Dried Tomatoes Halves.
Creamy Sun-dried Tomato-Tapenade Crostini: Preheat oven to 350°. Thinly slice 1 (16-oz.) French bread baguette. Spread about 1 Tbsp. Creamy Sun-dried Tomato-Tapenade Spread on each baguette slice. Arrange on a baking sheet. Bake 10 minutes. Makes 6 appetizer servings; Prep: 10 min., Bake: 10 min.
Canadian Bacon-Tomato-Tapenade Pizza: Preheat oven to 375°. Spread 1 cup Creamy Sun-dried Tomato-Tapenade Spread over 1 (14-oz.) prebaked Italian pizza crust. Place crust on a baking sheet. Sprinkle with 5 Canadian bacon slices, cut into thin strips (about 1 cup); 1 cup chopped artichoke hearts; 3/4 cup grape tomato halves; and 2 Tbsp. grated Parmesan cheese. Bake 30 minutes or until lightly brown. Makes 4 to 6 servings; Prep: 15 min., Bake: 30 min.