195 minutes
Preparation time
Course Type: Appetizers, Snacks, Vegetarian Dishes, Tomatoes,

Twilights Tomato Tapenade with Cheese & Crackers

A tempting and tasty appetizer your guests can’t resist

This recipe contains:
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195 minutes
Preparation time
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12 crackers
1/3 cup NatureSweet® Twilights™ Tomato Tapenade
12 slices sharp cheddar cheese or similar
1 container NatureSweet® Twilights™ tomatoes
2 tsp. olive oil
Pinch salt
Pinch ground black pepper
1/2 cup Niçoise olives, pitted
1/2 cup French olives (Picholine), small, green, pitted
1/2 tbsp. capers
1 garlic clove
1 anchovy fillet
2 tsp. thyme leaves, chopped
2 tsp. Italian parsley leaves, chopped
1 tsp. oregano leaves, chopped
1 tsp. lemon zest
1 tsp. lemon juice
2 tbsp. extra virgin olive oil


Preheat oven to 200° F.
Cut tomatoes in half and squeeze out the seeds.
Toss tomatoes in a bowl with 2 tsp. olive oil and pinch of salt and pepper.
Spread tomatoes on a parchment- or wax-paper-lined baking sheet. Place in the oven for 2-1/2 to 2-3/4 hours, until shriveled but not dry and crispy.
Finely chop the oven-dried tomatoes.
In a food processor, combine all ingredients except the olive oil. Using the pulse button, process until coarsely chopped and well blended.
Continue to process, slowly adding the olive oil.
Refrigerate in a covered container. Use as needed. Will keep up to 1 week, refrigerated, in a covered container.
Cheese and crackers
Spread 1 tsp. tapenade on each cracker.
Place a slice of cheese on top of the spread.
Put a 1/4-tsp. dollop of tapenade on top of the cheese slice.

Recipes created by The Culinary Institute of America as an industry service to NatureSweet®. All rights reserved.
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