Place the sundried tomatoes in a heat-proof bowl and cover with about 1 cup of boiling water. Let sit for 10 minutes. Drain, pressing the tomatoes into a strainer to remove extra liquid.
In a food processor, combine the tomatoes, cheese, garlic, shallot, parsley, walnuts, vinegar, and half the olive oil, pulsing to combine. Slowly add the remaining olive oil in a steady stream, with the maching running. Season with salt and pepper to taste. The tapenade should be slightly chunky. Store in an airtigtht container in the fridge for up to 5 days. The flavors improve when you store it for at least a day in the fridge before serving!
TO SERVE: Top crostini with slices of Brie and place under the broiler for 30 seconds or until the cheese melts. Top each crostini with a teaspoon of tapenade and garnish with minced parsley. This is equally delicious with goat cheese or fresh ricotta – just don’t put the ricotta under the broiler!
NOTE: This tapenade is delicious with leftover Thanksgiving day turkey, with grilled fish or roast chicken, and especially as a spread on a sandwich.
