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