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.

No additional tips available.

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

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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.

Antipasto with Red Pepper Tapenade

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