Dried tomato almond tapenade

4 Servings

Ingredients

Quantity Ingredient
2 cups Or 3-oz dried tomato halves
Hot water; for reconstituting
⅔ cup Whole natural almonds; toasted *
2¼ ounce Sliced ripe olives; drained
3 tablespoons Olive oil
1 tablespoon Dried basil
1 tablespoon Lemon juice
2 larges Clove garlic; coarsely chopped
Salt; to taste

Directions

In bowl cover tomatoes with hot water; set aside at least 15 minutes.

Meanwhile, place almonds in bowl of food processor fitted with steel blade; process, pulsing on and off until coarsely chopped. Remove almonds; set aside. Drain tomatoes and add to bowl of processor with remaining ingredients except almonds and salt. Add almonds; pulse on and off and scrape down sides of bowl, as needed. Add almonds; pulse on and off to blend thoroughly. Season with salt. Serve with baguette slices, crackers and raw vegetable pieces, or use as a sandwich spread. Cover and refrigerate up to 2 weeks. Bring to room temperature before serving.

Servings: about ½ cup each

* To toast almonds, spread in an ungreased baking pan. Place in 350 degree oven and bake 5 to 10 minutes or until almonds are light brown; stir once or twice to assure even browning. Note that almonds will continue to brown slightly after removing from oven.

See >Hanneman/Buster/MasterCook 1998/Ap Recipe by: Almond Board of California Posted to MC-Recipe Digest by KitPATh <phannema@...> on Apr 08, 1998

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