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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.

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