Free Recipe Dried Tomato Almond Tapenade

Recipe Preparation: cooking and baking

Recipe Serves: 4

Ingredients for Dried Tomato Almond Tapenade Recipe

2 c Or 3-oz dried tomato halves
Hot water; for reconstituting
2/3 c Whole natural almonds; toasted *
2-1/4 oz Sliced ripe olives; drained
3 tb Olive oil
1 tb Dried basil
1 tb Lemon juice
2 lg Clove garlic; coarsely chopped
Salt; to taste

Dried Tomato Almond Tapenade Preparation

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 1/2 cup each

*To toast almonds, spread in an ungreased baking pan. Place in 350 degree oven and begin cooking and baking for 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.

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