Sundried Tomato Tapenade

Ingredients

• 2 tablespoons balsamic vinegar
• 1 tablespoon olive oil
• 1/4 teaspoon cayenne pepper
• 1 (8 ounce) jar Mediterranean sun-dried tomatoes packed in oil, drained and chopped
• 1/3 cup chopped pitted Kalamata olives
• 1/3 cup chopped pitted green olives
• 3 cloves garlic, minced
• Freshly ground black pepper to taste
• 1 (8 ounce) package cream cheese, halved lengthwise

Directions

Stir balsamic vinegar, olive oil, and cayenne pepper together in a bowl; fold in sun-dried tomatoes, Kalamata olives, green olives, and garlic. Season with black pepper. Cover bowl with plastic wrap and refrigerate for flavors to blend, at least 2 hours to overnight.

Arrange cream cheese halves on 2 serving dishes; spoon tapenade over cream cheese.