Dried tomato-almond tapenade

Yield: 2 Cups

Measure Ingredient
2 cups Dried tomato halves (3 oz)
\N \N ;hot water; for reconstituting
⅔ cup Whole almonds; toasted*
⅓ cup ;water
1 \N Can black olives (2-1/4 oz) sliced
3 tablespoons Olive oil
1 tablespoon Dried basil
1 tablespoon Lemon juice
2 \N Cloves garlic; chopped finely
\N \N Salt to taste (optional)

In a bowl, cover tomatoes with hot water; set aside 15 minutes. Place almonds in bowl of food processor. Using the steel blade, process pulsing on and off until coarsely chopped (you can use a blender for this also. Remove almonds and set aside.

Drain tomatoes; add to food processor with remaining ingredients except almonds and salt. Process until almost smooth, pulsing on and off.

Add almonds; pulse on and off to blend thoroughly. Season with salt.

Serve with baguette slices, crackers and raw vegetables, or use as a sandwich spread. Cover and refrigerate up to 2 weeks. Bring to room temperature before serving. This makes about 2 cups.

*To toast almonds, spread in an ungreased baking pan. Place in a 350-degree oven and bake 5-10 minutes or until lightly brown; stir once or twice. Almonds will brown slightly more being removed from oven.

Shared and MM by Judi M. Phelps. jphelps@... or jphelps@...

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