Dried Tomato-Almond Tapenade

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Dried Tomato-Almond Tapenade

 

2 cups dried tomato halves

hot water for reconstituting

2/3 cup whole natural almonds, toasted

1/3 cup water

2 1/4-ounce can sliced ripe olives, drained

3 tablespoons olive oil

1 tablespoon dried basil

1 tablespoon lemon juice

2 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. Yields about 2 cups.

 

 

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