Best 4 Sweet Pepper Tapenade Recipes
Indulge in a culinary journey with our tantalizing array of sweet pepper tapenade recipes. From classic to contemporary flavors, these versatile spreads promise a burst of sweetness, savoriness, and vibrant colors that will elevate any dish. Whether you're seeking a quick and easy appetizer, a flavorful addition to your sandwiches and wraps, or an elegant accompaniment to grilled meats and cheeses, our collection has something for every palate. Discover the perfect balance of sweet roasted peppers, briny olives, aromatic herbs, and tangy capers in each recipe. Prepare to tantalize your taste buds and impress your guests with these delectable sweet pepper tapenade creations. Let your culinary adventure begin!
Here are our top 4 tried and tested recipes!
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
ROASTED EGGPLANT SPREAD
Steps:
- Preheat the oven to 400 degrees F.
- Cut the eggplant, bell pepper, and onion into 1-inch cubes. Toss them in a large bowl with the garlic, olive oil, salt, and pepper. Spread them on a baking sheet. Roast for 45 minutes, until the vegetables are lightly browned and soft, tossing once during cooking.
- Cool slightly.
- Place the vegetables in a food processor fitted with a steel blade, add the tomato paste, and pulse 3 or 4 times to blend. Taste for salt and pepper.
RED PEPPER AND TAPENADE SLICES
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 AND MUSHROOM TAPENADE
Tapenade is traditionally a caper-olive paste. However, adding roasted veggies not only makes it more atractive, but also lighter and more flavorful. Serve as an appetizer on pita triangles or low-fat crackers.
Provided by William Uncle Bill
Categories Spreads
Time 35m
Yield 2 cups, 4-6 serving(s)
Number Of Ingredients 12
Steps:
- In a mixing bowl, toss red pepper pieces and mushrooms in 1 tablespoon of olive oil, coating well.
- Place red peppers, mushrooms and onion on a baking sheet with cut sides down.
- Broil on HIGH on middle rack for 20 minutes or until skins are blackened.
- Remove from oven and let cool for 5 minutes.
- Peel red pepper and onion, discarding skins.
- Cut red pepper and onion into chunks.
- Place roasted vegetables, garlic, olives, vinegar and remaining 1 tablespoon of olive oil into a food processor and process until finely chopped BUT NOT PUREE'D.
- Transfer mixture to a bowl and stir in basil, salt, black pepper and cayenne pepper; mix well to blend.
- Cover and chill in refrigerator until ready to serve on pita triangles or crackers.
Nutrition Facts : Calories 173.1, Fat 7.8, SaturatedFat 1.1, Sodium 299.5, Carbohydrate 23.4, Fiber 4, Sugar 4.2, Protein 5.4
Tips:
- Choose the right peppers: Use ripe, flavorful peppers for the best tapenade. Bell peppers, roasted red peppers, and piquillo peppers are all good choices.
- Roast the peppers: Roasting the peppers brings out their natural sweetness and smokiness. You can roast them in the oven, on the grill, or over an open flame.
- Use a food processor: A food processor is the easiest way to make tapenade. It will quickly and evenly chop the peppers, olives, and other ingredients.
- Season to taste: Add salt, pepper, and other seasonings to taste. You can also add a squeeze of lemon juice or a splash of vinegar for a little brightness.
- Serve immediately or store: Tapenade can be served immediately or stored in an airtight container in the refrigerator for up to 2 weeks.
Conclusion:
Sweet pepper tapenade is a delicious and versatile condiment that can be used in a variety of ways. It is perfect for spreading on sandwiches, crackers, or crostini. It can also be used as a dip for vegetables or chips. Or, you can add it to salads, pasta dishes, or grilled meats. No matter how you use it, sweet pepper tapenade is sure to add a burst of flavor to your meal.
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