Red Pepper Tapenade And Charred Bread Recipes

ROASTED RED PEPPER TAPENADE

Roasted Red Pepper Tapenade image

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

Provided by Taste of Home

Categories Appetizers

Time 15m

Yield 2 cups.

Number Of Ingredients 9

Ingredients

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

Steps:

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., Sprinkle with basil. Serve with baguette slices.

Nutrition Facts : Calories 58 calories, Fat 4g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 152mg sodium, Carbohydrate 3g carbohydrate (2g sugars, Fiber 1g fiber), Protein 1g protein. Diabetic Exchanges

ANTIPASTO WITH RED PEPPER TAPENADE

Antipasto with Red Pepper Tapenade image

In this 30 minute meal I cook out of my cupboard, my pantry, and with veggies and herbs I always have on hand. This menu is an example of what I cook up when I just can't find the energy to stop at the market on my way home. If you keep your favorite essentials on hand, dinner is never more than 30 minutes - and a little imagination - away.

Provided by Rachael Ray : Food Network

Categories main-dish

Time 10m

Yield 4 servings

Number Of Ingredients 12

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 a few like to keep on hand

Steps:

If your slices are wider than a few inches, cut each slice in 1/2. Char pieces of bread under hot broiler to toast and crisp. Rub with cracked garlic and drizzle bread with extra-virgin olive oil.
Place roasted red peppers in a food processor with parsley. Place a few olives at a time under the flat of a knife and whack with the heal of your hand. Discard olive pits. Add olives to the food processor. Drain a few spoonfuls of capers and add to processor. Pulse the processor and grind into a paste. Transfer to a small dish.
Arrange tuna, artichokes, hot peppers, meats and cheeses on a platter and serve with charred bread and red pepper spread for all-evening snacking.

SPICY AUBERGINE (EGGPLANT) AND RED PEPPER TAPENADE - DIP

Spicy Aubergine (Eggplant) and Red Pepper Tapenade - Dip image

This is a "throw it in the oven & blend it all together" recipe which is always a great hit any time of the year. I have called it a Tapenade; a Tapenade contains olives, anchovies & capers normally, with a few regional variations, but this reminded me of the consistency of a Tapenade, so that's what it's called! (There are NO anchovies in this one!) I use this for dips, spreads, sauces, grilled sandwiches plus grilled meat & vegetables. It is very versatile & stores for up to 2 weeks in the fridge - with a coating of olive oil on top. This recipe makes enough to fill a 1lb jar; it is very easy to increase the quantities. Please note, there is no need to salt the aubergines OR take the skin off after they have cooked.

Provided by French Tart

Categories Spreads

Time 55m

Yield 1 1lb Jar, 4-6 serving(s)

Number Of Ingredients 12

Ingredients

1 large aubergine, chopped into 2-inch dice
1 large red pepper, de-seeded with the white membrane cut out & chopped into 2-inch dice
6 garlic cloves, peeled
4 tomatoes, roughly chopped
1 tablespoon olive oil
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon chili powder
salt & pepper
2 sprigs fresh coriander (Cilantro)
1 teaspoon harissa (optional)
4 sun-dried tomatoes packed in oil, drained (reserve 1 tablespoon of the sun-dried oil or olive oil)

Steps:

Preheat the oven to 200°C or 400°F.
Take a sturdy oven proof tin or dish and add the aubergines, red peppers, garlic cloves, tomatoes, cumin, coriander, chili powder and the olive oil.
Mix thoroughly, so everything has a light coating of oil.
Roast in the oven on the top shelf for 30 to 45 minutes, or until charred and tinged brown on the edges and soft to the touch.
Take out and leave to cool slightly.
Add the fresh coriander (cilantro), harissa paste if using and sun-dried tomatoes. Season well with salt & pepper.
Tip all the mixture into a large bowl and blend it all together with a hand mixer/blender.
Do NOT over mix - it should be smooth but not pureed!
Serve in an attractive bowl and dribble the remaining olive oil over the top, garnish with some fresh coriander (cilantro) or chopped flat leaf parsley. You can also add an olive or two.
Store in a container in the fridge with olive oil on the top for up to 2 weeks.

Nutrition Facts : Calories 116.2, Fat 4.8, SaturatedFat 0.7, Sodium 32, Carbohydrate 18.1, Fiber 7.8, Sugar 8.3, Protein 3.6

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