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Sun-Dried Tomato Tapanade
PULSE in a food processor the following ingredients until chopped fine and blended:

6 sun-dried tomatoes that have been re-hydrated

2/3 cup blanched slivered almonds

1 1/2 cup black pitted olives

3 large cloves of garlic

2 tablespoons olive oil

2 tablespoons of cream cheese

2 handfuls of parsley

SERVE with oven-toasted french bread rounds or crackers