Sun Dried Tomato and Garlic Spread
1/4 cup garlic, roasted
1 cup Kalamata Olives
1-1/2 tbsp balsamic Vinegar
1/8 cup basil, chiffonade
8 oz sun dried tomatoes, halved
1/2 tsp black pepper
3/4 cup olive oil
Soak olives in water to remove the salt brine flavor. While olives are soaking gather the rest of your ingredients. Put sundried tomatoe's in small bowl pour boiling water (about 1/4 cup) to rehydrate, let soak for 1/2 hour.
Do not pour tomato water out if any remains in bowl you may need it to thin the dip out.
After soaking the olives for about an hour, drain and place all ingredients except the basil in the food processor. Blend until pureed. After it is all mixed well, fold in the basil. Chill until ready to serve I like this best served with thick or thin sliced lightly toasted Italian bread
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Comments: 6
I have also used this instead of mayo in a sandwich.