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Dried Tomato Almond Tapenade

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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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