Cuisinart DLC-2009CHB - Manual (Page 33)

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With the machine running, add the olive oil in a slow drizzle. Let rest for about 30 minutes
before using to allow the fl avors 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 • fi ber 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
2 ounces 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 fl at parsley leaves
3 tablespoons toasted walnuts
2 teaspoons white wine vinegar
½ tablespoon dried basil
½ teaspoon rosemary
¼ teaspoon 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 fl avors 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 • fi ber 1g