Name: Red Pepper Tapenade
Prep time: 15 min
Cook time: 15 min
Yield: 2
Ingredients: 3 garlic cloves, peeled -; 2 cups roasted sweet red peppers, drained -; 1/2 cup blanched almonds -; 1/3 cup tomato paste -; 2 tablespoons olive oil -; 1/4 teaspoon salt -; 1/4 teaspoon pepper -; Minced fresh basil -; Toasted French bread baguette slices or water crackers -

Recipe information

Cooking:

15 min.

Servings per container:

Source:

More details

Ingredients for - Red Pepper Tapenade

1. 3 garlic cloves, peeled -

2. 2 cups roasted sweet red peppers, drained -

3. 1/2 cup blanched almonds -

4. 1/3 cup tomato paste -

5. 2 tablespoons olive oil -

6. 1/4 teaspoon salt -

7. 1/4 teaspoon pepper -

8. Minced fresh basil -

9. Toasted French bread baguette slices or water crackers -

How to cook deliciously - Red Pepper Tapenade

1. Stage

In a small saucepan, bring two cups of water to a boil. Add the peeled garlic cloves and cook, uncovered, just until tender, six to eight minutes. Drain and pat the garlic dry.

2. Stage

In a small food processor, combine the blanched garlic, red peppers, almonds, tomato paste, oil, salt and pepper. Process until blended. Editor's Tip: The roasted pepper tapenade should have a smooth, thick consistency.

3. Stage

Transfer the tapenade to a small bowl and refrigerate it for at least four hours to allow the flavors to meld. When ready to serve, sprinkle with basil and serve with baguette slices. Editor's Tip: You can serve the tapenade chilled or take it out of the fridge 30 minutes before serving to let it come to room temperature.