[Team Sergeant]

Originally Posted by mark46th

Thanks for the tip. When I made the tapenade, I used bottled minced garlic, whole olives, roasted peppers and Italian giardinieri. I put them all in the food processor, pulsed until everything was uniformly chunked then added red wine vinegar and olive oil. the tapenade is even better if you can let it sit for a few days. I grilled them, watching for the melting cheese start to emerge, then placed them on their end on the grill. The cheese crisped up, helping to seal in the juices...

I'd try it by rough chopping the tapenade ingredients and putting a quick "hot" sauté on them and allowing it to cool and then continue.