Kalamata Olives and Sun-Dried Tomatoes on Cream Cheese

 

20

pitted kalamata olives, finely chopped (1/3 cup)

2

tablespoons finely chopped, drained sun-dried tomatoes in oil

1

tablespoon oil from sun-dried tomatoes

2

tablespoons chopped fresh basil leaves

1

teaspoon cider vinegar

1/8

teaspoon crushed red pepper flakes

1

medium clove garlic, finely chopped

1

package (8 oz) cream cheese, softened

Additional fresh basil leaves, if desired

40

assorted crackers

• 1 In small bowl, stir together all ingredients except cream cheese, additional basil leaves and crackers.
• 2 To serve, place softened cream cheese on serving platter. Using small metal spatula, spread cream cheese into 8-inch round. Spoon olive mixture over cheese. Serve with crackers.