Sun-dried Tomato, Caper & Olive Tapenade

Sun-dried tomatoes add an excellent tartness to this olive tapenade. I served this recently with Portuguese Kidney Bean Soup, but, frankly, did not result in the best flavor combination!  Standing on its own, it is wonderful. 

Portuguese kidney bean soup and whole wheat bread with sun-dried tomato, caper & olive tapenade

Sun-dried Tomato, Caper & Olive Tapenade

Ingredients

1 clove garlic   

1 cup sun-dried tomatoes, dehydrated
3/4 cup pitted Kalamata or other good olives
1/2 cup capers, rinsed of brine & drained
2 tablespoons olive oil   

Lemon juice, salt & pepper to taste

Directions

1. Steep sun-dried tomatoes in hot water until soft. Drain off water.

2. Process garlic clove in food processor.

3. Place sun-dried tomatoes, Kalamata olives, capers and olive oil in food processor.  Pulse 4-5 times, or until the texture is spreadable.  

4. Season to taste.

5. Spread tapenade on crostinis or wonderful fresh bread.