Red Pepper Tapenade and Charred Bread

Total Time
15mins
Prep 15 mins
Cook 0 mins

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.

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.

Reviews

(1)
Most Helpful

Spot on tapenade!

rosslare December 24, 2008

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