RSSSun-Dried Tomato Tapenade
From EatingWell: July/August 1997 — Subscribe Now!
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
Nutrition Profile
Diabetes appropriate | Low calorie | Low carbohydrate | Low cholesterol | Low saturated fat | Heart healthy | Healthy weight | View Complete Nutrition Guidelines»
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
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Preparation
- 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.
- 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.
Tips & Notes
- Make Ahead Tip: Cover and refrigerate for up to 2 days.
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
Recipe Categories
- Ethnic/Regional
- Mediterranean
- Italian
- Total Time
- 45 minutes or less
- Ease of Preparation
- Easy
- Type of Dish
- Snack
- Sauce/Condiment, savory
- Appetizer
- Style/Theme
- Vegetarian
- Vegan
- Make ahead instructions
- Entertaining, casual
- Publication
- July/August 1997
- Meal/Course
- Snack
- Dinner
- Appetizers
- Health & Diet Considerations
- Healthy weight
- Heart healthy
- Low saturated fat
- Low cholesterol
- Low carbohydrate
- Low calorie
- Diabetes appropriate
- Servings
- 8 or more
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