Sun-dried tomato and Parmesan spread

This bright spread is the perfect companion to our chunky tapenade.

1 cup sun-dried tomatoes
4 ounces chunk Parmesan cheese
½ cup extra virgin olive oil
Freshly cracked black pepper to taste

Place Parmesan in food processor and pulse until coarsely chopped. Add sun-dried tomatoes and process until coarsely chopped. With processor still running, add olive oil in a steady stream and process until well combined but still slightly chunky. Season with freshly ground pepper.

Makes about one cup.