Tomato Tapenade


Notes: Use in one of the cheese tortas or mix with 3 tablespoons olive oil and serve as a spread for bread.

Makes about 3/4 cup


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1 ounce (3/4 to 1 cup) dried tomatoes
3 tablespoons pine nuts or slivered almonds
3 tablespoons grated parmesan cheese
2 tablespoons chopped fresh basil leaves or 1 teaspoon dry basil
1 peeled clove garlic
Salt and pepper


1. In a bowl, cover 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 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.

Nutritional analysis per tablespoon.

Created date

August 2004

Nutritional Information

Calories 26
Caloriesfromfat 54 %
Protein 1.7 g
Fat 1.6 g
Satfat 0.5 g
Carbohydrate 1.9 g
Fiber 0.7 g
Sodium 31 mg
Cholesterol 1.2 mg