Sun-Dried Tomato Tapenade

From EatingWell: July/August 1997

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

Makes: About 2/3 cup

Active Time: 10 minutes

Total Time: 40 minutes

Nutrition Profile

View Our 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

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

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