Sundried Tomato-Red Pepper Tapenade

1 cup sun-dried tomatoes, packed in oil, drained and oil reserved

⅓ cup reserved sun-dried tomato oil

3 tablespoons finely chopped red pepper

5 cloves garlic, finely chopped

6 ounces crumbled feta cheese

2 tablespoons dried basil

½ teaspoon ground black pepper

2 teaspoons balsamic vinegar

Finely chop sun-dried tomatoes and place in a large bowl. Stir in the reserved tomato oil, red pepper, garlic, feta cheese, dried basil, black pepper, and balsamic vinegar and mix well. Cover and chill for at least four hours before serving.