Makes an excellent appetizer, poultry stuffing or spread on a grilled cheese sandwich.

Sun-dried Tomato Tapenade

2 cups sun-dried tomatoes
1 cup black olive slices
1⁄2 Tbsp apple cider vinegar
3 garlic cloves (roasted is optional)
1 tsp chili flakes (optional)

1. Place all ingredients in a food processor, and process until chunky.
2. Move the mix to a blender and process until relatively well combined and
there are not too many large pieces/chunks.

Contributed by: Blue Heron Creamery
Chef: Karen McAthy