* Exported from MasterCook *
Dried Tomato Almond Tapenade
Recipe By :
Serving Size : 10 Preparation Time :0:00
Categories : Condiment Vegan
Amount Measure Ingredient -- Preparation Method
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2 cups dried tomato halves -- (3 oz.)
Hot water -- for reconstituting, enough to cover dried tomatoes
2/3 cup whole natural almonds -- toasted*
1/3 cup water
2 1/4 ounces sliced ripe olives -- (1 can) rinsed and drained
3 Tbs. olive oil
1 Tbs. dried basil
1 Tbs. lemon juice
2 large cloves garlic -- coarsely chopped
Salt -- to taste
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. Process until almost smooth, pulsing on and off and scraping 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.
Makes 2 1/2 cups
*To toast almonds, spread in an ungreased baking pan. Place in 350-degree oven and bake 5 to 10 minutes or until almonds are lightly brown; stir once or twice to assure even browning. Note that almonds will continue to brown slightly after removing from oven.
Cuisine:
"Mediterranean"
Source:
"Almond Board of California"
S(Formatted by Chupa Babi):
"July 2011"
Yield:
"2 1/2 cups"
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Per Serving (excluding unknown items): 129 Calories; 10g Fat (64.3% calories from fat); 4g Protein; 9g Carbohydrate; 3g Dietary Fiber; 0mg Cholesterol; 283mg Sodium. Exchanges: 1/2 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 2 Fat.
Nutr. Assoc. : 903160 0 900018 0 0 0 0 0 0 0
