Roasted Red Pepper Tapenade Recipes

ROASTED RED PEPPER TAPENADE

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.

ROASTED RED PEPPER TAPENADE

Steps:

• 1. Peel outer skin from onion and cut off root layer at top and bottom. Coat generously with olive oil and wrap completely in aluminum foil. 2. Leaving skins intact, chop off the top of each garlic head, enusuring not to remove more than 1/4 of the total. Generously coat with olive oil and wrap completely in aluminum foil. 3. Wash the bell peppers, cut off the top and bottom and then half vertically. Remove the seeds and membranes and coat generously with olive oil. 4. Place the onion and garlic in a baking dish filled with .5-1 inch of water and place on the lower rack of the oven. 5. Place the bell peppers in a baking dish on the upper rack on the oven. 6. Note the roasting times listed above. The bell peppers should be pliable and slighlty charred when finished. The garlic and onions should have the consistency of a soft pulp when finished. 7. Let garlic cool to the touch and then sqeeze head to remove pulp. 8. Place onion, bell peppers, and garlic in a food processor with the remaining ingredients and blend to a paste, adding salt and peper to taste. 8. Serve with crudites and a selection of crackers or toasted breads.

ROASTED RED PEPPERS

Steps:

• Preheat the oven to 500 degrees.
• Place the whole peppers on a sheet pan and place in the oven for 30 to 40 minutes, until the skins are completely wrinkled and the peppers are charred, turning them twice during roasting. Remove the pan from the oven and immediately cover it tightly with aluminum foil. Set aside for 30 minutes, or until the peppers are cool enough to handle.
• Remove the stem from each pepper and cut them in quarters. Remove the peels and seeds and place the peppers in a bowl along with any juices that have collected. Discard the stems, peels, and seeds. Pour the oil over the peppers. Cover with plastic wrap and refrigerate for up to 2 weeks.

ROASTED RED PEPPERS WITH TAPENADE

Steps:

• Pre-heat oven to 200°C.
• Put the capsicums, cut side up, in a roasting tin, drizzle with 1 tbs of the oil and season with salt and pepper. Roast in oven for 25-30 mins, until lightly browned.
• To make the tapenade put the olives, garlic, oregano, tomato paste and the remaining olive oil in a food processor or blender. Blend to a thick paste, scraping down the mixture from the sides of the bowl.
• Pat the tofu dry on kitchen paper and cut 1cm dice. Toss in a bowl with the tapenade. Pile the mixture into the peppers, with the cherry tomatoes and return to the oven for a further 15 minutes, until the tomatoes have softened and the filling is hot.
• Transfer to serving plates and scatter liberally with plenty if chopped parsley.