When entertaining, I often rely on my pepper tapenade recipe because it takes only 15 minutes to whip up and pop in the fridge. Sometimes I swap out the almonds for walnuts or pecans. —Donna Magliaro, Denville, New Jersey
Featured In: 40 Ways to Love Roasted Veggies
- 3 garlic cloves, peeled
- 2 cups roasted sweet red peppers, drained
- 1/2 cup blanched almonds
- 1/3 cup tomato paste
- 2 tablespoons olive oil
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- Minced fresh basil
- Toasted French bread baguette slices or water crackers
- In a small saucepan, bring 2 cups water to a boil. Add garlic; cook, uncovered, 6-8 minutes or just until tender. 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.
- Sprinkle with basil. Serve with baguette slices. Yield: 2 cups.
Originally published as Roasted Red Pepper Tapenade in Taste of Home Christmas Annual Annual 2016, p7
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