Tuesday, February 8, 2011

Roasted Red Pepper & Artichoke Tapenade

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tapenade ingredients

This is a slightly modified version of a recipe you can find on All Recipes.  I don't put as much olive oil or garlic because I feel like it's too oily and overwhelmed with garlic.  I just love the basic freshness of all the other ingredients and it's a quick and easy recipe for parties or just to munch on yourself! Serve with toasted bread or pita chips!
*Note: The photo is of the ingredients before everything is pulsed in the food processor.

1 (7 ounce) jar roasted red peppers,
drained and chopped
1 (6 ounce) jar marinated artichoke
hearts, drained and chopped
1/2 cup minced fresh cilantro
1/2 cup freshly grated Parmesan cheese (Optional)
splash of olive oil
1/4 cup drained capers
3 cloves garlic, chopped
1 tablespoon fresh lemon juice
salt and pepper to taste
1.In the bowl of a food processor, combine the red peppers, artichoke hearts, cilantro, Parmesan cheese, olive oil, capers, garlic, and lemon juice. Pulse until finely chopped and the mixture is blended. Transfer to a serving bowl and season to taste with salt and pepper. Cover and refrigerate for at least 2 hours before serving to blend the flavors.

1 comment:

kat said...

Artichoke hearts & red peppers, so good together.

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