Tomato Tapenade
Make the oil and oven-dried tomato mixture up to two days ahead and refrigerate; let it stand at room temperature for about 15 minutes before serving.
Recipe by Cooking Light September 2007
Make the oil and oven-dried tomato mixture up to two days ahead and refrigerate; let it stand at room temperature for about 15 minutes before serving.
We make this recipe often and enjoy it ever time. In a pinch, I have used dried herbs with excellent results.
Read MoreMade to recipe. Really excellent results. Served with thinly sliced, rustic onion ciabatta sticks & French bread.
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