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

Recipe from


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


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.

November 2001
My Notes

Only you will be able to view, print, and edit this note.

Add Note