Antipasto With Red Pepper Tapenade Recipe – a delicious recipe with bread, garlic, red peppers, parsley, black oil, capers. Easy to follow and perfect for any occasion.
Serves 4
Snacks & Appetizers
Servings:persons
1
If your slices are wider than a few inches, cut each slice in 1/2.
2
Char pcs of bread under warm broiler to toast and crisp.
3
Rub with cracked garlic and drizzle bread with extra-virgin 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
Throw away olive pits.
7
Add in olives to the food processor.
8
Drain a few spoonfuls of capers and add in to processor.
9
Pulse the processor and grind into a paste.
10
Transfer to a small dish.
11
Arrange tuna, artichokes, warm peppers, meats and cheeses on a platter and serve with charred bread and red pepper spread for all-evening snacking.
12
This recipe yields 4 servings.
832
kcal
Calories
84
g
Fat
4
g
Carbs
17
g
Protein
FatCarbsProtein
* 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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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 1/2 loaf day-old crusty bread sliced, 2 lrg garlic cloves cracked Extra-virgin extra virgin olive oil for drizzling, 1 jar roasted red peppers - (16 to 18) liquid removed, 1/4 c. parsley leaves, and more.
Yes, Antipasto With Red Pepper Tapenade Recipe 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.
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