Sun-Dried Tomato Tapenade

http://www.eatingwell.com/recipes/sun_dried_tomato_tapenade.html

From EatingWell:  July/August 1997

This simple tapenade makes a nice topping for crostini or spread for a turkey-arugula sandwich.

About 2/3 cup | Active Time: 10 minutes | Total Time: 40 minutes

Ingredients

• 2/3 cup sun-dried tomatoes, (not packed in oil)
• 2 cups boiling water
• 3 cloves garlic, peeled
• 3/4 teaspoon kosher salt
• 1/4 cup finely chopped fresh basil
• 1 tablespoon extra-virgin olive oil

Preparation

1. Place tomatoes in a small bowl and cover with boiling water. Let steep until softened, about 30 minutes. Drain, reserving 1/4 cup of the liquid. Finely chop the tomatoes and return to the bowl.
2. Mash garlic with salt with the side of a chef’s knife until it forms a paste. Add to the tomatoes, along with basil, oil and reserved steeping liquid. Mix well.

Nutrition

Per serving : 26 Calories; 1 g Fat; 0 g Sat; 1 g Mono; 0 mg Cholesterol; 3 g Carbohydrates; 1 g Protein; 1 g Fiber; 84 mg Sodium; 8 mg Potassium

Exchanges: Free Food

Tips & Notes

• Make Ahead Tip: Cover and refrigerate for up to 2 days.