Roasted Red Pepper Tapenade
Tapenade isn't reserved to an olive base. This roasted red pepper rendition is an absolutely viable option.
Ingredients
- 1 cup jarred roasted red peppers, drained
- ¾ cup jarred artichokes drained
- ½ cup fresh parsley chopped
- ½ cup parmesan cheese freshly grated
- ⅓ cup olive oil
- ¼ cup capers drained and rinsed
- 4 cloves garlic chopped
- 1 Tablespoon lemon juice
- salt and pepper to season
Instructions
- Combine all ingredients in the bowl of a food processor. Process until everything is chopped finely. Season to taste with salt and pepper. Transfer to a small bowl for storage or service.
- Serve with bread or vegetables like celery sticks, cucumber slices, zucchini and yellow squash slices, jicama or carrot sticks. Also, serve as an accompaniment to grilled meats or fish.
- May be made ahead, even up to a week. Store in the refrigerator.
- Bon Appétit!
Notes
You can roast fresh peppers using the gas burner on a stove, the grill, or the broiler. This is my preference! Turn them as they get dark, then let them cool before removing some of the burnt skins and chopping them.
If you use marinated artichokes, back down on the amount of olive oil you use or simply use the oil that the artichokes are in rather than extra olive oil.
The tapenade is also great as a marinade for meat, but be sure to scrape most of it off before cooking the meat and discard any tapenade that raw meat has been in. Save some fresh to serve with the meat!
Tried this recipe?Let us know how it was!