Artichoke, Tomato, and Pine Nut Tapenade@ 14 oz can of artichoke hearts, drained and chopped
12 sun-dried tomatoes packed in oil, chopped
4 T pine nuts, lighted roasted, and coarsely chopped
3 T fresh parsley, chopped
1-2 T kalamata olives, chopped
1 (or more) clove garlic, pressed
1 t balsamic vinegar
salt to taste
Adjust ingredient amounts to your taste. Mix. Serve with flatbread. I cut Italian herbed flatbread into triangles, brushed with olive oil, and lightly browned on both sides in an iron skillet on top of the stove. (The bread stays flexible and can be rolled around the tapenade.) Enjoy!
photo by me ©2008
