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  Recipe Home » Appetizers » Dried Tomato-Almond Tapenade
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  Dried Tomato-Almond Tapenade
  Category: Appetizers
  Author: The Savvybearcat
  Date: 1/1/2007
  Hits: 330
Ingredients:
2 cup Dried tomato halves (3 oz)
;hot water; for reconstituting
2/3 cup Whole almonds, toasted*
1/3 cup ;water
1 Can black olives (2-1/4 oz) sliced
3 tbsp Olive oil
1 tbsp Dried basil
1 tbsp Lemon juice
2 Cloves garlic, chopped finely
Salt to taste (optional)
Instructions:
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@slip.net or jphelps@best.com
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