Sun-Dried Tomato and Roasted Garlic SpreadMama Melrose's Ristorante Italiano, Hollywood Studios
1/4 cup garlic, roasted
1 cup Kalamata olives
1 1/2 tablespoon balsamic Vinegar
1/8 cup basil, chiffonade
8 oz sun dried tomatoes, halved
1/2 teaspoon black pepper
3/4 cup olive oil
1. Soak olives in water to remove the salt brine flavor. While olives are soaking gather the rest of your ingredients.
2. After soaking the olives for about an hour, drain and place all ingredients except the basil in the food processor. Blend until pureed.
3. After it is all mixed well, fold in the basil.
4. Chill until ready to serve. Best served with fresh sliced Italian bread.