Tapenade is a thick spread that is typically made from the bounty of southern France: ripe olives, capers, and olive oil. This twist on the traditional recipe adds almonds and sun-dried tomatoes to perfectly fit with the other sunny Provençal ingredients. Serve this with a mild goat cheese to add a bit of tangy creaminess.

Tomato-Almond Tapenade

Makes 3 cups
    1 cup sun-dried tomatoes, rehydrated
    1 cup (41⁄2 ounces) slivered almonds, toasted
    2 cloves garlic
    1 1⁄2 cups pitted black Kalamata olives
    1⁄3 cup freshly chopped flat-leaf parsley
    2 tablespoons drained capers, rinsed
    2 tablespoons freshly chopped basil
    1⁄3 cup extra-virgin olive oil
    1⁄4 cup balsamic vinegar
    1 teaspoon kosher salt
    1⁄2 teaspoon freshly ground black pepper
    Thinly sliced and lightly toasted baguette


1. In the work bowl of a food processor, process the sun-dried tomatoes, almonds, and garlic until finely chopped, about 1 minute. Add the olives, parsley, capers, and basil. Pulse about 10 times, or until the mixture is roughly chopped. Transfer to a medium bowl and stir in the olive oil and vinegar. The spread will be almost black, with flecks of red and gold. Season with the salt and pepper.

Chill for at least 2 hours or up to 3 days in a tightly sealed container. Bring to room temperature 30 minutes before serving. Serve with the toasted slices of baguette.

Rehydrating Dried Tomatoes To rehydrate sun-dried tomatoes, place them in a small saucepan and pour in enough cold water to cover. Bring to a boil over high heat and remove from the heat immediately. Allow the tomatoes to stand for 5 minutes, then drain.


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