ROASTED RED PEPPER TAPENADE
Categories Condiment/Spread Onion Pepper Appetizer Roast Vegetarian
Yield Makes approximately 2 cups of tapenade
Number Of Ingredients 7
Steps:
- 1. Peel outer skin from onion and cut off root layer at top and bottom. Coat generously with olive oil and wrap completely in aluminum foil. 2. Leaving skins intact, chop off the top of each garlic head, enusuring not to remove more than 1/4 of the total. Generously coat with olive oil and wrap completely in aluminum foil. 3. Wash the bell peppers, cut off the top and bottom and then half vertically. Remove the seeds and membranes and coat generously with olive oil. 4. Place the onion and garlic in a baking dish filled with .5-1 inch of water and place on the lower rack of the oven. 5. Place the bell peppers in a baking dish on the upper rack on the oven. 6. Note the roasting times listed above. The bell peppers should be pliable and slighlty charred when finished. The garlic and onions should have the consistency of a soft pulp when finished. 7. Let garlic cool to the touch and then sqeeze head to remove pulp. 8. Place onion, bell peppers, and garlic in a food processor with the remaining ingredients and blend to a paste, adding salt and peper to taste. 8. Serve with crudites and a selection of crackers or toasted breads.
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Christie Louise
[email protected]I love this tapenade! It's so flavorful and versatile. I've used it as a spread on sandwiches, as a dip for vegetables, and as a topping for grilled fish. It's always a hit.
Chidinma Arimah
[email protected]This is a great recipe! I made it for a party last weekend and it was a big hit. I used a food processor to chop the ingredients and it came together in no time. I will definitely be making this again.
Mehar Mirza
[email protected]I made this tapenade last night and it was a hit! I used it as a spread on crackers and it was the perfect appetizer. I will definitely be making this again.
Precy Castillo
[email protected]This tapenade is delicious and easy to make. I used it as a topping for bruschetta and it was a big hit. I will definitely be making this again.
Maddex King
[email protected]I love this tapenade! It's so flavorful and versatile. I've used it as a spread on sandwiches, as a dip for vegetables, and as a topping for grilled fish. It's always a hit.
Sharifullah Siddiqi
[email protected]This is a great recipe! I made it for a party last weekend and it was a big hit. I used a food processor to chop the ingredients and it came together in no time. I will definitely be making this again.
Tsholofelo Nageng
[email protected]I made this tapenade last night and it was a hit! I used it as a spread on crackers and it was the perfect appetizer. I will definitely be making this again.
Subash Panthi
[email protected]This tapenade is delicious and easy to make. I used it as a topping for bruschetta and it was a big hit. I will definitely be making this again.
Lawson Elizabeth
[email protected]I love this tapenade! It's so flavorful and versatile. I've used it as a spread on sandwiches, as a dip for vegetables, and as a topping for grilled fish. It's always a hit.
Andrew Diaz
[email protected]This is a great recipe for a quick and easy appetizer. I made it for a party last weekend and it was gone in minutes. I used a food processor to chop the ingredients and it came together in no time. I will definitely be making this again.
Abrar Bohar
[email protected]I've made this tapenade several times and it's always a crowd-pleaser. It's so easy to make and it's a great way to use up leftover roasted red peppers. I like to serve it with crackers, bread, or vegetables.
Kabeer Hussain
[email protected]This tapenade is delicious! I made it last night and it was a hit with my guests. I used roasted red peppers from a jar, but I think it would be even better with fresh roasted peppers. The flavors are well-balanced and the texture is perfect. I will