Tomato Tapenade

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

This recipe goes with Yogurt Cheese Torta with Pesto, Mascarpone Torta with Pesto

Yield: Makes about 3/4 cup
Recipe from Sunset

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Nutritional Information

Amount per serving
  • Calories: 26
  • Calories from fat: 54%
  • Protein: 1.7g
  • Fat: 1.6g
  • Saturated fat: 0.5g
  • Carbohydrate: 1.9g
  • Fiber: 0.7g
  • Sodium: 31mg
  • Cholesterol: 1.2mg


  • 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. 1. In a bowl, cover tomatoes with boiling water. Let stand until soft, 10 to 15 minutes.
  2. 2. Meanwhile, in a 6- to 8-inch frying pan over medium heat, stir pine nuts until golden, about 5 minutes.
  3. 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.
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