Dried Tomato Almond Tapenade

Prep Time
15 min
Tools Required
Food processor

Serve with baguette slices, crackers and raw vegetable pieces, or use as a sandwich spread. Cover and refrigerate up to 2 weeks. Bring to room temperature before serving.

Appetizer/first course
Almond Board of California
Linda Anusasananan
  • 2 cups (3 oz.) dried tomato halves
  • hot water for reconstituting
  • 2/3 cup toasted whole natural almonds
  • 1/3 cup water
  • 1 can (2 ¼ oz.) sliced ripe olives, drained
  • 3 tablespoons olive oil
  • 1 tablespoon dried basil leaves
  • 1 tablespoon lemon juice
  • 2 large cloves garlic, coarsely chopped
  • salt, to taste

Cover tomatoes with hot water; set aside at least 15 minutes. Meanwhile, place almonds in bowl of food processor fitted with steel blade; process, pulsing on and off until coarsely chopped. Remove almonds; set aside.

Drain tomatoes and add to bowl of processor with remaining ingredients, except almonds and salt. Process until almost smooth, pulsing on and off and scraping down sides of bowl, as needed. Add almonds; pulse on and off to blend thoroughly. Season with salt.

Cooking Tips

To toast almonds, spread in an ungreased baking pan. Place in 350-degree oven and bake 5 to 10 minutes or until almonds are lightly brown; stir once or twice to assure even browning. Note that almonds will continue to brown slightly after removing from oven.

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