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Title: Tomato Tapenade
Categories: Appetizer
Yield: 1 Servings
| NORMA WRENN NPXR56B | ||
| 3 | oz | Pkg dried tomatoes |
| 2 | c | -water |
| 2 | tb | WESSON Oil |
| 2 | Cloves garlic; minced | |
| 1 | ts | Grated lemon rind |
| 1 | ts | Dried whole basil |
| 1/2 | ts | Freshly ground pepper |
| 1/4 | c | Ripe olives; sliced |
| 1 | tb | Drained capers TOMATO TAPENADE CROSTINI: |
| French bread baguette slices toasted | ||
| SARGENTO Fancy Supreme | ||
| Shredded Mozzarella Cheese | ||
Combine tomatoes and water in a small saucepan; bring to a boil. Cover; reduce heat, and simmer 10 minutes or until tender. Drain well; pat dry with paper towels. Combine tomatoes, oil, and remaining ingredients in a food processor or electric blender. Top with cover and proscess until coarsely pureed. Yield: about 1-1/3 cups.
TOMATO TAPENADO CROSTINI: Spread 1 tablespoon tapenade on toasted French bread baguette slices. Top with 1 tablespoon SARGENTO Fancy Supreme Shredded Mozzarella Cheese. Bake at 400~ for 3 to 5 minutes or until cheese is melted.
Source: Cafe Southern Living 5-Star Dining
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