A couple of weeks ago we stopped by to visit my husband's Nonna's house for dinner. We brought my homemade calzones with us and she put out this amazing sundried tomato tapenade. I honestly could have sat there and ate the entire bowl of it myself, but I refrained from saying so or his Nonna would have actually made me eat the entire thing by myself.... And if that's not an Italian grandmother for you, then I don't know what is!
We asked her what was in this delicious spread and she gave us the list of ingredients, it's a one bowl mixture and easy to whip up in less than 5 minutes. I suggest making it a day ahead and letting it sit overnight to let the flavors meld together a bit, but if you can't it will still taste delicious if you make it and eat it the day of making it.
The recipe calls for toasted almonds which I didn't have on hand so I just tossed my sliced almonds in the toaster oven quickly and got them all nice and toasty. What's nice about this recipe is it seems really fancy and hard to make but in actuality you might have all the ingredients on hand already.
- 3oz sundried tomatoes
- 3 gloves peeled garlic
- 1/4 roasted almonds (sliced)
- Olive oil
- 3 basil leaves
- 1 teaspoon parsley
Put all of the ingredients in your blender and pulse until the ingredients are finely chopped and well mixed and that's it.
No joke, that's all there is to it folks.
As for the olive oil, I started with about 3 tablespoons. You will most likely need to add more but you will have to judge that by eye and also by your own preference. If you store it in the fridge and it seems to have dried out a bit just add a little more olive oil and stir it in.
Enjoy on a nice piece of crusty Italian bread.