Tomato Tapenade
Description
This article is from the 20th Century Appetizer Recipes, with numerous contributions by famous and also anonymous cooks
Tomato Tapenade
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.
From: Cafe Southern Living 5-Star Dining
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