Tomato Tapenade
By: Anonymous
Published: Sunday, February 14, 2010 - 3:44am

Ingredients




1 ounce dried tomatoes - (¾ to 1 cup)
Boiling water as needed
3 tablespoons pine nuts or slivered almonds
3 tablespoons grated parmesan cheese
2 tablespoons chopped fresh basil leaves
(or 1 tspn dry basil)
1 garlic clove peeled
Salt to taste
Freshly-ground black pepper to taste

Preparation

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. 6 Yield: 3/4 cup