Red Pepper Tapenade and Charred Bread

READY IN: 15mins
Recipe by Phil Franco

From Rachel Ray Antipasto Additions: Italian tuna in oil, 4 ounces 1 jar marinated artichokes, 6 ounces Hot peppers, cheery peppers, Banana peppers or pepperoncini 1/2 pound sliced Italian deli meats, such as hot or sweet sopressata, Genoa salami 1/2 pound assorted Italian cheeses, sliced or cubed, such as asiago, provolone, and smoked mozzarella.

Top Review by rosslare

Spot on tapenade!

Ingredients Nutrition

Directions

  1. If your bread slices are wider than a few inches, cut each slice in 1/2. Char pieces of bread under hot broiler to toast and crisp.
  2. Rub with cracked garlic and drizzle bread with extra-virgin olive oil.
  3. Place roasted red peppers in a food processor with parsley.
  4. Place a few olives at a time under the flat of a knife and whack with the heal of your hand. Discard olive pits. Add olives to the food processor.
  5. Drain a few spoonfuls of capers and add to processor. Pulse the processor and grind into a paste.
  6. Transfer to a small dish.

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