I don't know about you, but I just love a great tapenade! Olive? Sun dried tomato? Artichoke? Garlic? Yes please!
Tapenade is an appetizer that is mainly based on pureed olives but can also consist of many other veggies. My favorite being sun dried tomatoes! It's usually served as an appetizer with bread or crackers.
(Afternoon tea with the ladies)
My girlfriends and I frequent the Biltmore in Santa Barbara. Either for a mommys' night out, mommys' massages or for an afternoon tea. We love to spend our time at the luxurious Four Seasons. Maybe a stay-cation is in order?! Especially with my broken foot (see above.)
With every meal they serve the most decadent tapenade!
Honestly, they serve one of my favorite bread spreads ever. I sometimes lunch there just for the tasty spread! I, of course, had to have the recipe! Luckily the Executive Chef (Alessandro Cartumini) is extremely generous and kindly offered the recipe to me.
Thank you Alessandro for sharing this wonderful recipe with me and my readers!
Sun Dried Tomato and Balsamic Tapenade
Yields around 2 cups
Recipe adapted by Alessandro Cartumini from the Four Seasons Biltmore
1/2 lb sun dried tomatoes in oil, drained
1/2 lb plum tomatoes in juice, drained
1 tablespoon garlic, roasted
1 tablespoon shallot, roasted
1/2 cup olive oil + more for drizzling
11 ounces dark balsamic vinegar (some may not like this much vinegar. I would add just a little and taste test as you go. You can always add more but can't take it away!)
Preheat the oven to 275 degrees. Place the garlic and shallot on a baking sheet, drizzle with olive oil and slow roast until caramelized (browning.)
Pour all ingredients in a food processor, blend until thoroughly combined, about 3 minutes. Serve immediately or store in an airtight container for up to 2 weeks in the fridge.