Sundried Tomato Tapenade

Ingredients

• 2 tablespoons balsamic vinegar 
• 8 servings pepper black freshly ground to taste
• 0.3 teaspoon cayenne pepper 
• 8 ounce cream cheese halved lengthwise
• 3 cloves garlic minced
• 0.3 cup olives green pitted chopped
• 0.3 cup kalamata olives pitted chopped
• 1 tablespoon olive oil 
• 8 ounce mediterranean sun-dried tomatoes packed in oil, drained and chopped

Equipment

• bowl
• plastic wrap

Directions

1. 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.
2. Arrange cream cheese halves on 2 serving dishes; spoon tapenade over cream cheese.