Dried Tomato-Almond Tapenade

 

2 cups (3ounces) dried tomato halves
hot water for reconstituting
2/3 cup whole natural almonds, toasted
1/3 cup water
2 1/4-ounce can sliced ripe olives, drained
3 tablespoons olive oil
1 tablespoon dried basil
1 tablespoon lemon juice
2 large cloves garlic, coarsely chopped
salt, to taste

In a 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; add to the bowl of the food processor with remaining ingredients except almonds and salt. Process until almost smooth, pulsing on and off and scraping down sides of the bowl, as needed.

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 two weeks. Bring to room temperature before serving. Makes about 2 cups.

NOTE: To toast almonds, spread in an ungreased baking pan. Place in a 350-degree oven and bake 5 to 10 minutes or unitl almonds are lightly brown; stir once or twice to assure even browning.

Copyright 1996, The Associated Press