This traditional tapenade made with California Ripe Black Olives is generally served with just a crostini. I decided to summer-ize this Mediterranean appetizer by adding fresh yellow peaches, prosciutto, and a sweet dijon and honey glaze.
Okay, so this isn’t technically a chutney, but it isn’t a tapenade either..and I didn’t want to simply call it a paste because that doesn’t sound cute…so I’m calling this sun dried tomato creation of mine a chutney. If you don’t like it I’m sorry. But, that’s just what we’re doing.