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Dried Tomato Almond Tapenade

Ingredients
 

2 cup dried tomato halves (3 oz)
1 ; hot water; for reconstitu
2/3 cup whole almonds, toasted*
1/3 cup ; water
1 can black olives (2-1/4 oz) sliced
3 tbsp olive oil
1 tbsp dried basil
1 tbsp lemon juice
2 cloves garlic, chopped finely
1 salt to taste (optional)




 
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Preparation
 
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 protected] or [email protected]

 

 
Servings: 2

 

 

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