Roasted Red Pepper Tapenade

1. 1

   In a small saucepan, bring 2 cups water to a boil. Add garlic; cook, uncovered, just until tender, 6-8 minutes. Drain and pat dry. Place red peppers, almonds, tomato paste, oil, garlic, salt and pepper in a small food processor; process until blended. Transfer to a small bowl. Refrigerate at least 4 hours to allow flavors to blend.

2. 2

   Sprinkle with basil. Serve with baguette slices.

* Per serving · 4 servings · Values may vary.

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