Tomato tapenade
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | ounces | Pkg dried tomatoes water |
| 2 | tablespoons | WESSON Oil |
| 2 | Cloves garlic; minced | |
| 1 | teaspoon | Grated lemon rind |
| 1 | teaspoon | Dried whole basil |
| ½ | teaspoon | Freshly ground pepper |
| ¼ | cup | Ripe olives; sliced |
| 1 | tablespoon | Drained capers |
| French bread baguette slices toasted | ||
| SARGENTO Fancy Supreme | ||
| Shredded Mozzarella Cheese | ||
Directions
NORMA WRENN NPXR56B
TOMATO TAPENADE CROSTINI
Combine tomatoes and water in a small saucepan; bring to a boil.
Cover; reduce heat, and simmer 10 minutes or until tender. Drain well; pat dry with paper towels. Combine tomatoes, oil, and remaining ingredients in a food processor or electric blender. Top with cover and proscess until coarsely pureed. Yield: about 1-⅓ cups.
TOMATO TAPENADO CROSTINI: Spread 1 tablespoon tapenade on toasted French bread baguette slices. Top with 1 tablespoon SARGENTO Fancy Supreme Shredded Mozzarella Cheese. Bake at 400~ for 3 to 5 minutes or until cheese is melted.
Source: Cafe Southern Living 5-Star Dining