Sundried Tomato Almond Tapenade
- Number of Servings: 30
Ingredients
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: 30
Recipe submitted by SparkPeople user CEHUAMOON.
2 cups (3 oz.) dried tomato halvesHot water for reconstituting2/3 cup whole natural almonds, toasted*1/3 cup water can (2 ¼ oz.) sliced ripe olives, drained3 Tbs. olive oil1 Tbs. dried basil1 Tbs. lemon juice2 large cloves garlic, coarsely choppedSalt, to taste
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: 30
Recipe submitted by SparkPeople user CEHUAMOON.
Nutritional Info 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
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