Name: Dried Tomato Almond Tapenade
Ingredients: 2 c Or 3-oz dried tomato halves; Hot water; for reconstituting; 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 chopped; Salt; to taste

To worship God…is to “glory in His holy name” (Ps. 105:3), that is, to revel adoringly in who He is in His revealed character. But before we can glory in God’s name, we must know it; hence the propriety of the reading and preaching of the Word of God in public worship… These things are not an intrusion into worship; they form the necessary foundation of it. God must speak to us before we have any liberty to speak to Him. He must disclose to us who He is before we can offer Him what we are in acceptable worship. The worship of God is always a response to the Word of God. Scripture wonderfully directs and enriches our worship.

John Stott

CATEGORY	CUISINE	TAG	YIELD
	California	Almonds, Sides, Starters	4	Servings

INGREDIENTS

2	c	Or 3-oz dried tomato halves
		Hot water; for reconstituting
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 chopped
		Salt; to taste

INSTRUCTIONS

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 http://www.almondsarein.com/ >Hanneman/Buster/MasterCook 1998/Ap
Recipe by: Almond Board of California
Posted to MC-Recipe Digest by KitPATh <phannema@wizard.ucr.edu> on Apr 08,
1998

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