Recipe - Dried Tomato Almond Tapenade

2 cup Or 3oz dried tomato halves
Hot water; for
reconstituting
2/3 cup Whole natural almonds;
toasted *
2 One fourth ounce Sliced ripe olives; drained
3 tablespoon Olive oil
1 tablespoon Dried basil
1 tablespoon Lemon juice
2 lg Clove garlic; coarsely
chopped
Salt; to taste

In bowl cover tomatoes with hot water; set aside at least 15 minutes.
Meanwhile, place almonds in bowl of food processor fitted with steel blade;
process, pulsing on and off until coarsely chopped. Remove almonds; set
aside. Drain tomatoes and add to bowl of processor with remaining
ingredients except almonds and salt. Add almonds; pulse on and off and
scrape down sides of bowl, as needed. Add almonds; pulse on and off to
blend thoroughly. Season with salt. Serve with baguette slices, crackers
and raw vegetable pieces, or use as a sandwich spread. Cover and
refrigerate up to 2 weeks. Bring to room temperature before serving.