ROASTED RED PEPPER TAPENADE
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
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
ROASTED RED PEPPERS
Need Roasted Red Peppers for a recipe? Make them at home with Ina Garten's easy recipe from Barefoot Contessa on Food Network; all you need is an oven.
Provided by Ina Garten
Time 1h20m
Yield 4 to 6 servings
Number Of Ingredients 2
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 PEPPER TAPENADE
Categories Condiment/Spread Onion Pepper Appetizer Roast Vegetarian
Yield Makes approximately 2 cups of tapenade
Number Of Ingredients 7
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.
RED PEPPER AND TAPENADE SLICES
Steps:
- Preheat oven to 425 degrees F.
- Remove crescent dough from can and unroll. Separate into 8 triangles. Lay pieces of dough on baking sheet. Top each slice with a spoonful of marinara sauce, some shredded jack and blue cheese, a spoonful of olive tapenade, and red bell pepper strips.
- Bake in oven for 12 to 15 minutes, or until edges are golden.
ROASTED RED PEPPER AND MUSHROOM TAPENADE
Tapenade is traditionally a caper-olive paste. However, adding roasted veggies not only makes it more atractive, but also lighter and more flavorful. Serve as an appetizer on pita triangles or low-fat crackers.
Provided by William Uncle Bill
Categories Spreads
Time 35m
Yield 2 cups, 4-6 serving(s)
Number Of Ingredients 12
Steps:
- In a mixing bowl, toss red pepper pieces and mushrooms in 1 tablespoon of olive oil, coating well.
- Place red peppers, mushrooms and onion on a baking sheet with cut sides down.
- Broil on HIGH on middle rack for 20 minutes or until skins are blackened.
- Remove from oven and let cool for 5 minutes.
- Peel red pepper and onion, discarding skins.
- Cut red pepper and onion into chunks.
- Place roasted vegetables, garlic, olives, vinegar and remaining 1 tablespoon of olive oil into a food processor and process until finely chopped BUT NOT PUREE'D.
- Transfer mixture to a bowl and stir in basil, salt, black pepper and cayenne pepper; mix well to blend.
- Cover and chill in refrigerator until ready to serve on pita triangles or crackers.
Nutrition Facts : Calories 173.1, Fat 7.8, SaturatedFat 1.1, Sodium 299.5, Carbohydrate 23.4, Fiber 4, Sugar 4.2, Protein 5.4
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