Sun-Dried Tomato Tapenade


1 cup Ruby Red Kraut

1/2 cup oil-packed sun-dried tomatoes

2 cloves garlic, crushed

2 tablespoons minced parsley

2 tablespoons extra virgin olive oil

1 teaspoon Dijon mustard

2 anchovies (optional)

Salt and pepper


Take the kraut out of the jar with a clean fork, letting any extra brine drain back into it. Put the kraut and sun-dried tomatoes in a food processor and blend for 1 minute. Add the garlic, parsley, olive oil, mustard, and anchovies (if you’re using them), and purée until smooth. Season with salt and pepper to taste.

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