Sun-dried Tomato Tapenade with Kalamata and Green Olives

This tapenade makes a flavorful, light spread for crostini or crackers. It's a nice option when you want an appetizer that isn't based on beans for variety's sake. We also combined this with bowtie pasta, steamed broccoli, additional olive oil, and vegan parm for a simple dinner.

Sun-dried Tomato Tapenade with Kalamata and Green Olives

Adapted from Cooking Light

2 cups boiling water

1 cup sun-dried tomatoes (not packed in oil)

1/2 cup kalamata olives, pitted

several shakes crushed red pepper

2 Tablespoons dried basil

juice from 1/2 lemon (add a little at a time until desired tartness)

1 clove garlic, chopped

2 teaspoons extra virgin olive oil

salt and pepper to taste

toasted pinenuts and sliced green olives to garnish

crostini

Pour boiling water over tomatoes and cover for about 15 minutes, until soft. Drain, reserving 3/4 cup of the tomato water. Combine tomatoes, water, kalamata olives, crushed red pepper, basil, lemon juice, and garlic in food processor until coarsely chopped. Stir in oil. Season to taste with salt and pepper, if necessary. Sprinkle with toasted pinenuts and green olives. Spread on crostini.