LOCATION: Recipes >> Dips >> Tapenade 06
|
 |
|
Tapenade 06
|
|
|
|
Dried Tomato-Almond Tapenade
Yield: 2 Cups
2 cups 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 T olive oil
1 T dried basil
1 T lemon juice
2 cloves garlic; chopped finely
salt to taste (optional)
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.
|
|
|
|
|
|
|
|
Recipe Reviews:
How does this recipe taste?
Average Ratings:
| Taste: (n/a) |
Ease of Prep: (n/a) |
Appearance: (n/a) |
Write an ON-LINE REVIEW and share your thoughts with others.
|
|
