Tomato Tapenade

Name: Tomato Tapenade
Ingredients: 1 ounce dried tomatoes 3/4 to 1 cup; boiling water as needed; 3 tablespoons pine nuts or slivered almonds; 3 tablespoons grated Parmesan cheese; 2 tablespoons fresh basil leaves chopped; 1 basil tspn dry; 1 garlic clove peeled; salt to taste; freshly ground black pepper to taste

9 ingredients

5 steps

Ingredients

1 ounce dried tomatoes 3/4 to 1 cup
boiling water as needed
3 tablespoons pine nuts or slivered almonds
3 tablespoons grated Parmesan cheese
2 tablespoons fresh basil leaves chopped
1 basil tspn dry
1 garlic clove peeled
salt to taste
freshly ground black pepper to taste

Directions

1

In a bowl, cover dried tomatoes with boiling water. Let stand until soft, 10 to 15 minutes.
2

Meanwhile, in a 6- to 8-inch frying pan over medium heat, stir pine nuts or slivered almonds until golden, about 5 minutes.
3

Drain tomatoes; squeeze out and discard excess liquid. In a food processor, whirl tomatoes, nuts, cheese, basil, and garlic until finely chopped. (Or with a knife, mince tomatoes, nuts, basil, and garlic; put in a bowl and mix in cheese.) Add salt and pepper to taste.
4

This recipe yields about 3/4 cup.
5

Comments: Use in one of the cheese tortas (see recipes) or mix with 3 tablespoons olive oil and serve as a spread for bread.