Best 3 Antipasto With Red Pepper Tapenade Recipes

**Indulge in a Culinary Journey with Antipasto and Red Pepper Tapenade: A Symphony of Flavors Awaiting Your Taste Buds**

Prepare to embark on a delightful culinary adventure with our curated collection of antipasto recipes, each featuring a vibrant red pepper tapenade that adds a burst of flavor and color to your table. In this article, we present a selection of antipasto platters and crostini combinations, all adorned with our signature red pepper tapenade. From classic Italian antipasti to innovative interpretations, our recipes cater to a variety of tastes and preferences. As you explore each recipe, discover the art of combining cured meats, marinated vegetables, and artisan cheeses with the tangy, savory notes of red pepper tapenade. Whether you're hosting a sophisticated dinner party or seeking delectable appetizers for your next gathering, our antipasto recipes promise to tantalize your taste buds and leave your guests craving more. So, gather your ingredients, prepare your palate, and let's embark on this culinary journey together.

Let's cook with our recipes!

RUSTIC ANTIPASTO

Rustic Antipasto image

Provided by Rachael Ray : Food Network

Categories appetizer

Time 30m

Yield 4 to 6 servings

Number Of Ingredients 18

Ingredients

1 small eggplant, thinly sliced
Extra-virgin olive oil, to baste slices plus 1 tablespoon
1/2 teaspoon crushed red pepper flakes
Salt and freshly ground black pepper
1 tablespoon red wine vinegar
1 tablespoon chopped flat leaf parsley, to garnish
2/3 pound total Italian table cheeses, 1/3 pound each of 2 varieties: sharp provolone, Pepato, Fontina, Parmigian-Reggiano
1 jar, 16 ounces, roasted red peppers, drained and sliced
1 can quartered artichoke hearts, 15 ounces, drained well
1 can button mushrooms, 14 ounces, drained
1 clove garlic, crushed
1/2 lemon, juiced
Drizzle extra-virgin olive oil
1 tablespoon chopped flat-leaf parsley
1/2 tablespoon thyme
Salt and freshly ground black pepper
3/4 pound total (1/4 pound each) thinly sliced Italian meats: sliced sopressata, capicola and Genoa salami
1/2 pound black olives from bulk olive bins, any variety

Steps:

Preheat a grill pan to high. Brush eggplant slices with oil and place on grill. Season with red pepper flakes, salt and pepper. Grill eggplant 2 to 3 minutes on each side. Arrange sliced grilled eggplant on a platter and top with a splash of red wine vinegar and 1 tablespoon extra-virgin olive oil and chopped fresh parsley.
Wedge table cheeses and arrange them on your antipasto platter. Arrange sliced drained roasted red peppers next to your eggplant.
Combine artichokes and mushrooms in a bowl and toss with crushed garlic, lemon, extra-virgin olive oil, parsley, and thyme. Season artichokes and mushrooms with salt and pepper. Set aside.
Fan out sliced Italian meats on your platter between cheeses and pile your olives at the center of the platter. Prepare the rest of your meal. Just before serving, remove crushed garlic clove from artichokes and mushrooms and transfer the mixture to the antipasto platter.

RED PEPPER AND TAPENADE SLICES

Red Pepper and Tapenade Slices image

Provided by Sandra Lee

Categories appetizer

Time 22m

Yield 8 servings

Number Of Ingredients 6

Ingredients

1 (8-ounce) can crescent rolls (recommended: Pillsbury)
1/2 cup marinara sauce (recommended: Prego)
1/2 cup jack cheese, shredded (recommended: Kraft)
3 tablespoons blue cheese, crumbled
1/4 cup olive tapenade (recommended: Cantare)
1/3 cup roasted red bell pepper, cut into strips (recommended: Delallo)

Steps:

Preheat oven to 425 degrees F.
Remove crescent dough from can and unroll. Separate into 8 triangles. Lay pieces of dough on baking sheet. Top each slice with a spoonful of marinara sauce, some shredded jack and blue cheese, a spoonful of olive tapenade, and red bell pepper strips.
Bake in oven for 12 to 15 minutes, or until edges are golden.

ROASTED RED PEPPER TAPENADE

Roasted Red Pepper Tapenade image

When entertaining, I often rely on my pepper tapenade recipe because it takes only 15 minutes to whip up and pop in the fridge. Sometimes I swap out the almonds for walnuts or pecans. -Donna Magliaro, Denville, New Jersey

Provided by Taste of Home

Categories Appetizers

Time 15m

Yield 2 cups.

Number Of Ingredients 9

Ingredients

3 garlic cloves, peeled
2 cups roasted sweet red peppers, drained
1/2 cup blanched almonds
1/3 cup tomato paste
2 tablespoons olive oil
1/4 teaspoon salt
1/4 teaspoon pepper
Minced fresh basil
Toasted French bread baguette slices or water crackers

Steps:

In a small saucepan, bring 2 cups water to a boil. Add garlic; cook, uncovered, just until tender, 6-8 minutes. Drain and pat dry. Place red peppers, almonds, tomato paste, oil, garlic, salt and pepper in a small food processor; process until blended. Transfer to a small bowl. Refrigerate at least 4 hours to allow flavors to blend., Sprinkle with basil. Serve with baguette slices.

Nutrition Facts : Calories 58 calories, Fat 4g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 152mg sodium, Carbohydrate 3g carbohydrate (2g sugars, Fiber 1g fiber), Protein 1g protein. Diabetic Exchanges

Tips:

To make the perfect red pepper tapenade, use a food processor to finely chop the roasted red peppers, capers, and olives. This will ensure that the tapenade is smooth and flavorful.
If you don't have a food processor, you can also chop the ingredients by hand, but be sure to chop them very finely.
Add a little bit of lemon juice to the tapenade to brighten up the flavors.
Season the tapenade with salt and pepper to taste.
Serve the tapenade with crackers, bread, or vegetables as an appetizer or snack.

Conclusion:

This antipasto with red pepper tapenade is a delicious and easy-to-make appetizer or snack. The tapenade is flavorful and versatile, and it can be served with a variety of different accompaniments. The next time you're looking for a quick and easy appetizer, give this recipe a try. You won't be disappointed!