Dried Tomato-Almond Tapenade

Recipe courtesy of The Associated Press, Copyright 1996

  • 2.0 cups dried tomato half
  • water, heated for reconstituting
  • 0.666 cup whole almonds, toasted
  • 0.333 cup water
  • 1.0 2-ounce can sliced olives, drained
  • 3.0 tablespoons olive oil
  • 1.0 tablespoon dried basil
  • 1.0 tablespoon lemon juice
  • 2.0 large cloves garlic, coarsely chopped
  • salt, to taste

In a 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; add to the bowl of the food processor with remaining ingredients except almonds and salt. Process until almost smooth, pulsing on and off and scraping down sides of the bowl, as needed.

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 two weeks. Bring to room temperature before serving. Makes about 2 cups.