Sun-Dried Tapenade
This Mediterranean knockoff gives you a tomato hit when there are no vine-ripe tomatoes to be found. Our favorite way to serve this tapenade is with a soft, creamy cheese and crisp whole-grain cracker as a snack or appetizer.
Tasty with any veggie or cracker, this tapenade is versatile. Blend in some cream cheese for a richer dip. Get creative with toasted pine nuts or walnuts, capers, Kalamata olives, or fresh basil. Use it to spark up a pasta salad or use it as a pasta sauce.
Makes about 2 cups
Ingredients
1 cup Ruby Red, Classic or Curtido Kraut
1/2 cup oil-packed sun-dried tomatoes
2 cloves garlic, crushed
2 tablespoons minced parsley
2 tablespoons extra virgin olive oil
1 teaspoon Dijon mustard
2 anchovies (optional)
Salt and pepper
Method
Take the kraut out of the jar with a clean fork, letting any extra brine drain back into it. Put the kraut and sun-dried tomatoes in a food processor and blend for 1 minute. Add the garlic, parsley, olive oil, mustard, and anchovies (if you’re using them), and purée until smooth. Season with salt and pepper to taste.
