Yield: 2 Cups
|2 cups||Dried tomato halves (3 oz)|
|;hot water; for reconstituting|
|⅔ cup||Whole almonds; toasted*|
|1||Can black olives (2-1/4 oz) sliced|
|3 tablespoons||Olive oil|
|1 tablespoon||Dried basil|
|1 tablespoon||Lemon juice|
|2||Cloves garlic; chopped finely|
|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@...