Cuisinart DLC-2009CHB manual Sun-Dried Tomato Tapenade

With the machine running, add the olive oil in a slow drizzle. Let rest for about 30 minutes before using to allow the flavors to blend. Refrigerate to store, with a layer of olive oil poured over the top to prevent discoloration. Keeps 5 days in the refrigerator, or may be frozen.

Nutritional information per tablespoon:

Calories 78 (87% from fat) • carb. 1g • pro. 2g • fat 8g • sat. fat 1g

• chol. 2mg • sod. 98mg • calc. 49mg • fiber 1g

Sun-Dried Tomato Tapenade

For a quick hors d’oeuvre, split a wheel of chilled Brie, spread the bottom half with a ¼-inch thick layer of Sun-Dried Tomato Tapenade, replace the top and allow to sit at room temperature for 45 minutes to soften, then serve with your favorite crackers or French bread.

Makes 1 cup / 16 tablespoons

2ounces sun-dried tomato halves

½ cup water

¾ ounce Reggiano Parmigiano, cut into ½-inch pieces

1 garlic clove

½ ounce shallot

1½ tablespoons fresh flat parsley leaves

3 tablespoons toasted walnuts

2teaspoons white wine vinegar

½tablespoon dried basil

½teaspoon rosemary

¼teaspoon freshly ground black pepper

2 tablespoons extra virgin olive oil

Combine the sun-dried tomatoes and water in a small saucepan. Bring to a boil, then turn off the heat. Let sit until cool, drain well, pressing gently on the plumped tomatoes to remove as much of the excess liquid as possible. Reserve.

Insert the metal blade. With the machine running, drop the cheese down the feed tube. Process to chop, 10 seconds. Remove and reserve. With the machine running, drop the garlic and shallot down the feed tube, process 5 seconds to chop. Add the reserved tomatoes, parsley, and walnuts, pulse to chop, 10 times. Add the vinegar, basil, rosemary, and black pepper, pulse to combine, 5 times. With the machine running, add the olive oil in a steady stream, about 30 seconds. Add the reserved cheese and pulse to combine, 5 times. Allow to rest for 30 minutes before using for the flavors to blend. Transfer to a glass jar with a plastic lid and refrigerate until ready to use. Keeps 2 weeks in the refrig- erator.

Nutritional information per tablespoon:

Calories 33 (60% from fat) • carb. 2g • pro. 1g • fat 2g • sat. fat 1g

• chol. 1mg • sod. 95mg • calc. 23mg • fiber 1g

33