⅓ to ½ cup sun-dried tomatoes in oil (use the oil too)
¼ cup grated Parmigiano Reggiano cheese
1 tablespoon minced garlic
Extra virgin olive oil, as needed
Chopped scallions, for garnish
Instructions
Combine the olives, tomatoes, cheese and garlic in the bowl of a food processor fitted with the blade and pulse repeatedly until well minced and combined. If the mixture is too thick, drizzle in a bit more oil with the blade running until you get the texture you prefer.
Top with scallions for garnish and serve with cheese and crackers. May be frozen.
Recipe by Cooking With MicheleĀ® at https://cookingwithmichele.com/2020/05/black-olive-and-sun-dried-tomato-tapenade/