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Tomato Tapenade

Yield Makes about 3/4 cup
Notes: Use in one of the cheese tortas or mix with 3 tablespoons olive oil and serve as a spread for bread.


  • 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

Nutrition 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

How to Make It

  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.

  4. Nutritional analysis per tablespoon.