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Dried Tomato-almond Tapenade

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MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: DRIED TOMATO-ALMOND TAPENADE
 Categories: Appetizers
      Yield: 2 Cups
 
      2 c  Dried tomato halves (3 oz)
           ;hot water; for
           -reconstituting
    2/3 c  Whole almonds; toasted*
    1/3 c  ;water
      1    Can black olives (2-1/4 oz)
           -sliced
      3 tb Olive oil
      1 tb Dried basil
      1 tb Lemon juice
      2    Cloves garlic; chopped
           -finely
           Salt to taste (optional)
 
  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. jphelps@slip.net or jphelps@best.com
 
MMMMM

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