Roasted Red Pepper Artichoke Tapenade Recipes

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ROASTED RED PEPPER AND ARTICHOKE TAPENADE



Roasted red pepper and artichoke tapenade image

Delicious, addicting tapenade, great for dinner parties, with many other uses as well. Everyone will want the recipe, and it's so easy.

Provided by Darci Juris @keepitinthekitchen

Categories     Vegetable Appetizers

Number Of Ingredients 6

1 large jar or roasted red bell peppers
2 small jars of grilled, marinated artichoke hearts
10 - pitted kalamata olives
2 clove(s) roasted garlic
1/2 cup(s) parmesan cheese, grated
dash(es) salt and pepper

Steps:

  • Add all ingredients to a food processor.
  • Pulse until chopped to a finely chopped tapenade.
  • Transfer to a bowl, and serve with pita bread, pita chips, or hard cracker of your choice. (I used gluten free bagel chips, pictured)
  • Note: You can also blend the ingredients in the processor until a you reach a smooth consistency for a different texture dip (like a hummus), which can also be used as an aioli on sandwiches, or as a great dip for focaccia bread.

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

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

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