Place all ingredients in a food processor and chop. Add olive oil until you get a smoother texture. Serve with crackers or slices of toasted baguette.
I serve it in a "weck" pot like the ones you buy to put the mousse de foie gras in. It is a rustic presentation.
Notes
Pro Tips
Choose high-quality ingredients - Be sure to use high-quality sun-dried tomatoes. Look for ones packed in olive oil and guaranteed to be plump and moist.
If you add olives, ensure they have a rich and brine flavor. Also, always use fresh and aromatic garlic cloves.
Additionally, use extra virgin olive oil for the absolute best flavor.
Balance the flavors - Taste as you go and adjust the ingredients for the best flavor profile.
Pay attention to texture - Preferences in terms of texture vary, so adjust the texture to your personal preference. Adjust the amount of olive oil or blend more or less.
Season well - When you are using only a few ingredients, seasoning appropriately is crucial. In addition to salt and pepper, you can enhance the flavor by adding fresh herbs.
Giangi's Kitchen provides nutritional information, but these figures should be considered estimates, as a registered dietician does not calculate them.