Tomato Tapenade

----------------------------NORMA WRENN NPXR56B---------------------------- 3 oz Pkg dried tomatoes

2 c -water

2 tb WESSON Oil

2 Cloves garlic; minced

1 ts Grated lemon rind

1 ts Dried whole basil

1/2 ts Freshly ground pepper

1/4 c Ripe olives; sliced

1 tb Drained capers

-TOMATO TAPENADE CROSTINI: French bread baguette slices -toasted SARGENTO Fancy Supreme Shredded Mozzarella Cheese Combine tomatoes and water in a small saucepan; bring to a boil. Cover; reduce heat, and simmer 10 minutes or until tender. Drain well; pat dry with paper towels. Combine tomatoes, oil, and remaining ingredients in a food processor or electric blender. Top with cover and proscess until coarsely pureed. Yield: about 1-1/3 cups. TOMATO TAPENADO CROSTINI: Spread 1 tablespoon tapenade on toasted French bread baguette slices. Top with 1 tablespoon SARGENTO Fancy Supreme Shredded Mozzarella Cheese. Bake at 400~ for 3 to 5 minutes or until cheese is melted. Source: Cafe Southern Living 5-Star Dining