Best 5 Sundried Tomato Red Pepper Tapenade Recipes
Indulge in the delightful flavors of the Mediterranean with our collection of tantalizing sun-dried tomato and red pepper tapenade recipes. These versatile spreads, originating from the vibrant culinary traditions of southern France and Italy, pack a punch of zesty sun-kissed tomatoes, roasted red peppers, and aromatic herbs.
From the classic Provençal tapenade, a staple in French cuisine, to the spicy harissa-infused North African variation, our curated selection offers a range of taste experiences. Discover the smoky charm of roasted red pepper tapenade, the nutty richness of almond-based tapenade, and the tangy freshness of lemon-herb tapenade.
These delectable spreads are not just culinary delights; they are versatile culinary companions that elevate any meal. Serve them as a flavorful dip for crackers, crostini, or vegetable crudités. Spread them on sandwiches, wraps, or bruschetta for a burst of Mediterranean sunshine. Enrich your pasta dishes, grilled meats, or fish with a dollop of tapenade for an extra layer of savory goodness.
Whether you're a seasoned gourmand or a home cook seeking new culinary adventures, our sun-dried tomato and red pepper tapenade recipes will tantalize your taste buds and transport you to the sun-kissed shores of the Mediterranean. Embark on a culinary journey with us and discover the vibrant flavors that await in every jar.
SUNDRIED TOMATO TAPENADE
A to-die-for take on the usual olive tapenade. Don't use California sundried tomatoes because they are too sweet! Every time I make this I get requests for the recipe! I've never actually had the patience to chill this and always end up serving it right away. It's a huge hit! Serve with your favorite crackers.
Provided by Alexis May Tanner
Categories Appetizers and Snacks Tapas
Time 2h20m
Yield 8
Number Of Ingredients 9
Steps:
- Stir balsamic vinegar, olive oil, and cayenne pepper together in a bowl; fold in sun-dried tomatoes, Kalamata olives, green olives, and garlic. Season with black pepper. Cover bowl with plastic wrap and refrigerate for flavors to blend, at least 2 hours to overnight.
- Arrange cream cheese halves on 2 serving dishes; spoon tapenade over cream cheese.
Nutrition Facts : Calories 199.5 calories, Carbohydrate 8.9 g, Cholesterol 30.8 mg, Fat 17.6 g, Fiber 1.8 g, Protein 3.8 g, SaturatedFat 7.2 g, Sodium 390.3 mg, Sugar 0.6 g
SUNDRIED TOMATO-RED PEPPER TAPENADE
This is a great tapenade to serve Italian garlic Parmesan toasted pannitini. It's also wonderful baked on top of chicken for a uniquely flavored meal.
Provided by emerald999
Categories Cold Cheese Dips
Time 20m
Yield 8
Number Of Ingredients 8
Steps:
- Finely chop sun-dried tomatoes and place in a large bowl. Stir in the reserved tomato oil, red pepper, garlic, feta cheese, dried basil, black pepper, and balsamic vinegar and mix well. Cover and chill for at least four hours before serving.
Nutrition Facts : Calories 172.9 calories, Carbohydrate 5.5 g, Cholesterol 18.9 mg, Fat 15.6 g, Fiber 1.2 g, Protein 4.1 g, SaturatedFat 4.6 g, Sodium 275 mg, Sugar 1.2 g
ROASTED RED PEPPER TAPENADE
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
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
TAPENADE WITH SUN-DRIED TOMATOES
Provided by Davina Besford
Categories Condiment/Spread Sauce Olive Tomato Sauté Low Carb Summer Bon Appétit Australia
Yield Makes about 1 cup
Number Of Ingredients 4
Steps:
- Heat oil in a heavy large skillet over low heat. Add onions, sauté until dark brown, occasionally scraping up brown bits, about 30 minutes Transfer onions to processor. Add tomatoes and olive. Using on/off turns, process until chunky paste forms (do not puree). Season with pepper. Cool. (Can be made one week ahead. Cover; chill. Bring to room temperature before using.)
SUNDRIED TOMATO-RED PEPPER TAPENADE
This is a great tapenade to serve Italian garlic Parmesan toasted pannitini. It's also wonderful baked on top of chicken for a uniquely flavored meal.
Provided by emerald999
Categories Cold Cheese Dips
Time 20m
Yield 8
Number Of Ingredients 8
Steps:
- Finely chop sun-dried tomatoes and place in a large bowl. Stir in the reserved tomato oil, red pepper, garlic, feta cheese, dried basil, black pepper, and balsamic vinegar and mix well. Cover and chill for at least four hours before serving.
Nutrition Facts : Calories 172.9 calories, Carbohydrate 5.5 g, Cholesterol 18.9 mg, Fat 15.6 g, Fiber 1.2 g, Protein 4.1 g, SaturatedFat 4.6 g, Sodium 275 mg, Sugar 1.2 g
Tips:
- Choose high-quality ingredients: Use fresh, ripe tomatoes and red peppers for the best flavor. Look for sundried tomatoes that are packed in olive oil, as this will help to keep them moist and flavorful.
- Roast the tomatoes and peppers before using: Roasting the tomatoes and peppers will help to concentrate their flavor and make them easier to blend. If you don't have time to roast the vegetables, you can also use sun-dried tomatoes and jarred roasted red peppers.
- Use a food processor to blend the tapenade: A food processor will make it easy to get a smooth and creamy tapenade. You can also use a blender, but be sure to blend the ingredients in batches so that you don't overload the blender.
- Season the tapenade to taste: Add salt, pepper, and herbs to taste. You can also add a squeeze of lemon juice or a splash of vinegar for a bit of acidity.
- Serve the tapenade immediately or store it in the refrigerator: Tapenade can be served immediately or stored in the refrigerator for up to a week. It is best served at room temperature.
Conclusion:
Sundried tomato and red pepper tapenade is a delicious and versatile condiment that can be used in a variety of dishes. It is perfect for spreading on sandwiches, crackers, or crostini. It can also be used as a dip for vegetables or as a marinade for chicken or fish. No matter how you choose to use it, sundried tomato and red pepper tapenade is sure to be a hit!
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