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Slather this spread on toast points or tuck a scoop into the hollow of endive leaves for a quick and impressive hors d'oeuvre.

Sun-Dried Tomato & Caramelized Onion Tapenade

4 cups sliced white onions
1 tablespoon extra virgin olive oil
1 tablespoon granulated sugar
1/2 cup sun dried tomato (no oil)
1/4 teaspoon ground white pepper
1/2 teaspoon salt
1/2 teaspoon minced garlic
2 sprigs fresh rosemary
2 sprigs fresh thyme
1/4 cup chicken stock, low sodium

1. Heat olive oil in large skillet, add onions and sugar and cook 15 minutes to caramelize onions. Stir occasionally.
2. Add sun dried tomatoes, pepper, salt, garlic, and fresh herbs. Continue cooking for 10 to15 minutes.
3. Remove from heat, remove sprigs of herbs and transfer ingredients to food processor.
4. Blend in processor while adding chicken stock; puree to desired consistency.
5. Serve with toasted French bread.

Makes 4 servings.

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