SUNDRIED TOMATO TAPENADE 1 cup oil-packed sundried tomatoes, drained and coarsely chopped cup pimiento-stuffed green olives,

, coarsely chopped 1 teaspoon capers, drained and rinsed, patted dry 1 clove garlic, peeled, trimmed and cut in half Zest of 1 lemon Juice of 1 lemon Tabasco sauce (opt.) Place the sundried tomatoes, olives, capers, garlic and lemon zest in a food processor and process until minced or mince ingredients by hand. Place the minced tomato mixture and lemon juice in a small nonreactive bowl and mix well. Add Tabasco to taste, cover and set aside at room temperature if serving within 2 hours. * Serve with crackers or Crostini. *Can be made 1 day ahead, cover and chill in refrigerator overnight. Remove from refrigerator 1 hour before serving.

734-529-2318 12695 Eggert Road Dundee MI 48131 gbrown@dundee.net georgeannbrown.com