I've gotten into the habit of keeping a little notebook in my purse. The book is filled mostly with to do lists and grocery lists, but I also tend to jot down recipe ideas or food combinations. More often than not they're from something I eat somewhere or see on a restaurant menu. I also shove ripped out recipes into the pages (like that time I took that recipe from the nail salon!). Once I fill up a notebook I can't throw it away because it contains too many treasures!
This recipe was a bit unique. I jotted it down, but the inspiration didn't come from me. My mom and friend Maggie went to lunch at Crushed Red, a newish restaurant near us, and ordered a sundried tomato tapenade to eat alongside their salads. My mom texted me during lunch (while I toiled away at work-boo) to tell me I simply HAD to recreate it. I was of course up for the challenge, never mind that I'd never seen or tasted the product to be made!

According to my mom and Maggie, my recreation came pretty darn close. Since I can't compare it, I'm going to say mine was even better than the original ;) We devoured every last bit of this. When the mini pita breads ran out we moved on to crackers. As good as it was plain, I think it'd be dynamite on some bruschetta with goat cheese or used as a sandwich spread!

One Year Ago: Eggplant and Mushroom Veggie Balls
Two Years Ago: POM Banana Blueberry Popsicles
Three Years Ago: Caramel Apple Dip

Herbed Sundried Tomato Tapenade
inspired by Crushed Red

Ingredients:
-1 jar sundried tomatoes, in oil (8.5 oz)
-1/4 cup fresh shaved parmesan
-1 tsp fresh thyme (plus additional if desired)
-2 sprigs fresh rosemary, removed from the stem (plus additional if desired)
-2 cloves garlic
-pinch red pepper flakes
-salt & pepper, to taste

Directions:
1. Add sundried tomatoes, parmesan, 1 tsp thyme, rosemary, garlic, and red pepper flakes to the bowl of a food processor. Pulse until chopped and chunky.
2. Season to taste with salt and pepper. Add additional herbs if desired. Cover and refrigerate until ready to serve.