Appetizers / Soups / Salads

Sundried Tomato Almond Tapenade takes several minutes to prepare.

Sundried Tomato Almond Tapenade takes several minutes to cook.

Sundried Tomato Almond Tapenade makes 30 servings.

The ingredients for Sundried Tomato Almond Tapenade are:

2 cups (3 oz.) dried tomato halves
Hot water for reconstituting
2/3 cup whole natural almonds, toasted*
1/3 cup water
can (2 ? oz.) sliced ripe olives, drained
3 Tbs. olive oil
1 Tbs. dried basil
1 Tbs. lemon juice
2 large cloves garlic, coarsely chopped
Salt, to taste

Here is how you make Sundried Tomato Almond Tapenade:

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. Process until almost smooth, pulsing on and off and scraping 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.*To toast almonds, spread in an ungreased baking pan. Place in 350-degree oven and bake 5 to 10 minutes or until almonds are lightly brown; stir once or twice to assure even browning. Note that almonds will continue to brown slightly after removing from oven. Number of Servings: 30Recipe submitted by SparkPeople user CEHUAMOON.

The nutritional information for Sundried Tomato Almond Tapenade is:

• Servings Per Recipe: 30
• Amount Per Serving
• Calories: 43.9

• Total Fat: 3.5 g
• Cholesterol: 0.0 mg
• Sodium: 112.7 mg
• Total Carbs: 2.9 g
• Dietary Fiber: 0.8 g
• Protein: 1.1 g