Twilights™ Tomato Tapenade with Cheese & Crackers

Preheat oven to 200° F.

Cut tomatoes in half and squeeze out the seeds.

Toss tomatoes in a bowl with 2 tsp. olive oil and pinch of salt and pepper.

Spread tomatoes on a parchment- or wax-paper-lined baking sheet. Place in the oven for 2-1/2 to 2-3/4 hours, until shriveled but not dry and crispy.

Finely chop the oven-dried tomatoes.

In a food processor, combine all ingredients except the olive oil. Using the pulse button, process until coarsely chopped and well blended.

Continue to process, slowly adding the olive oil.

Refrigerate in a covered container. Use as needed. Will keep up to 1 week, refrigerated, in a covered container.

Spread 1 tsp. tapenade on each cracker.

Place a slice of cheese on top of the spread.

Put a 1/4-tsp. dollop of tapenade on top of the cheese slice.


Recipes created by The Culinary Institute of America as an industry service to NatureSweet®. All rights reserved.