Dried Tomato-almond Tapenade Recipe

Dried Tomato-almond Tapenade Recipe

Yield: 2 Cups
Recipe by luhu.jp

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

Directions:

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


Source from luhu.jp