| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
French |
Sun-dried, Appetizers |
1 |
Servings |
INGREDIENTS
| 3 |
oz |
Pkg dried tomatoes water |
| 2 |
tb |
WESSON Oil |
| 2 |
|
Cloves garlic; minced |
| 1 |
ts |
Grated lemon rind |
| 1 |
ts |
Dried whole basil |
| 1/2 |
ts |
Freshly ground pepper |
| 1/4 |
c |
Ripe olives; sliced |
| 1 |
tb |
Drained capers TOMATO TAPENADE CROSTINI: |
|
|
French bread baguette slices toasted |
|
|
SARGENTO Fancy Supreme |
|
|
Shredded Mozzarella Cheese |
INSTRUCTIONS
NORMA WRENN NPXR56B
Combine tomatoes and water in a small saucepan; bring to a boil. Cover;
reduce heat, and simmer 10 minutes or until tender. Drain well; pat dry
with paper towels. Combine tomatoes, oil, and remaining ingredients in a
food processor or electric blender. Top with cover and proscess until
coarsely pureed. Yield: about 1-1/3 cups.
TOMATO TAPENADO CROSTINI: Spread 1 tablespoon tapenade on toasted French
bread baguette slices. Top with 1 tablespoon SARGENTO Fancy Supreme
Shredded Mozzarella Cheese. Bake at 400~ for 3 to 5 minutes or until cheese
is melted.
Source: Cafe Southern Living 5-Star Dining
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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