Free Recipe Dried Tomato Almond Tapenade

Recipe Type: Free Almond Recipes
Recipe Preparation: bake
Cooking Temperature:
Recipe Serves: 4

Ingredients for Dried Tomato Almond Tapenade Recipe

2 c Or 3-oz dried tomato halves
Hot water; for
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
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 bake 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. See >Hanneman/Buster/MasterCook 1998/Ap Recipe by: Almond Board of California Posted to MC-Recipe Digest by KitPATh <> on Apr 08, 1998

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