Antipasto with Red Pepper Tapenade Recipe

Name: Antipasto with Red Pepper Tapenade
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 loaf day old crusty bread, sliced *; 2 large cloves garlic, cracked; Extra-virgin olive oil, for drizzling; 1 (16 to 18-ounce) jar roasted red peppers, drained; 1/4 cup parsley leaves, a couple of handfuls; 1/4 cup black oil-cured olives, 20 olives; 2 tablespoons capers, drained; 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, pepato black pepper cheese, smoked mozzarella, red pepper flake sheep's milk cheese -- these are my favorites, choose…

Servings: persons

1/2 loaf day old crusty bread, sliced *
2 large cloves garlic, cracked
Extra-virgin olive oil, for drizzling
1 (16 to 18-ounce) jar roasted red peppers, drained
1/4 cup parsley leaves, a couple of handfuls
1/4 cup black oil-cured olives, 20 olives
2 tablespoons capers, drained
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, pepato black pepper cheese, smoked mozzarella, red pepper flake sheep's milk cheese -- these are my favorites, choose a few like to keep on hand

1
If your slices are wider than a few inches, cut each slice in 1/2.
2
Char pieces of bread under hot broiler to toast and crisp.
3
Rub with cracked garlic and drizzle bread with extra-virgin olive oil.
4
Place roasted red peppers in a food processor with parsley.
5
Place a few olives at a time under the flat of a knife and whack with the heal of your hand.
6
Discard olive pits.
7
Add olives to the food processor.
8
Drain a few spoonfuls of capers and add to processor.
9
Pulse the processor and grind into a paste.
10
Transfer to a small dish.
11
Arrange tuna, artichokes, hot peppers, meats and cheeses on a platter and serve with charred bread and red pepper spread for all-evening snacking.
12
* Often I will freeze 1/2 a loaf, defrost it in the morning the day I want to use it, then prepare crostini or bruschetta with it.

379

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1/2 loaf day old crusty bread, sliced *, 2 large cloves garlic, cracked, Extra-virgin olive oil, for drizzling, 1 (16 to 18-ounce) jar roasted red peppers, drained, and more.

Yes, Antipasto with Red Pepper Tapenade falls under the Snacks & Appetizers category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Antipasto with Red Pepper Tapenade

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions