Subject: Dried Tomato-Almond Tapenade
From: Judi Mae Phelps <[email-masked]>
Date: 16 Apr 1997 20:49:43 -0700
Newsgroups: rec.food.recipes,alt.creative-cook,alt.creative-cooking

This is a great appetizer for a dinner party or make it for a snack.
I like to prepare this two days in advance of when I'm serving it 
to let the flavors come together.  

MMMMM----- Recipe via Meal-Master (tm) v8.04
 
      Title: Dried Tomato-Almond Tapenade
 Categories: Appetizers
      Yield: 2 Cups
 
      2 c  Dried tomato halves (3 oz)
           ;hot water; for
           -reconstituting
    2/3 c  Whole almonds; toasted*
    1/3 c  ;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.
  
  Shared and MM by Judi M. Phelps.
  [email-masked] or [email-masked]
 
MMMMM

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