Tomato tapenade

Yield: 1 servings

Measure 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

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

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