Kalamata Olives And Sun Dried Tomatoes On Cream Cheese Recipes

Steps:

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

Steps:

• Mix feta, cream cheese and oil with a mixer on medium speed until well-blended. Add remaining ingredients and mix well.
• Shape into a 10-inch-long log (mixture will be soft).
• Combine walnuts and parsley and roll cheese log in this mixture, pressing slightly to get the walnuts and parsley to stick to the sides of the log.
• Wrap in plastic wrap and refrigerate for at least 5 hours before serving to allow flavours to blend.
• Remove plastic wrap and lay log on an attractive serving platter lined with parsley. Serve with assorted crackers and toasted baguette slices.

Steps:

• Place sun-dried tomatoes in small bowl. Pour enough boiling water over tomatoes to cover. Let tomatoes stand until soft, about 10 minutes. Drain. Pat tomatoes dry and chop finely.
• Mix cream cheese and sour cream in medium bowl until smooth. Mix in olives, onion and sun-dried tomatoes. Season to taste with salt and pepper. (Can be prepared 2 days ahead. Cover and refrigerate. Let stand at room temperature 1 hour before serving.)

Steps:

• Put the sun dried tomatoes in a small bowl and cover with boiling water.
• Let stand until soft, about 10 minutes.
• Drain, pat dry and finely chop the tomatoes.
• In a medium bowl, combine the cream cheese and sour cream.
• Add the chopped olives, chopped onion and chopped tomatoes.
• Season to taste.
• Refrigerate until 1 hour before you are ready to use it.
• Let stand 1 hour at room temperature before using.