Sweet 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.

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.

SWEET PEPPER TAPENADE

Steps:

• Coarsely chop the peppers and place them in a food processor with the garlic and almonds. Process until smooth. Add the olive oil, lemon juice, salt and pepper and process until combined. Scrape into a fine mesh sieve and drain well. Stir in the parsley.

ANTIPASTO WITH RED PEPPER TAPENADE

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.

DEB'S TAPENADE

Steps:

• Place the olives in a food processor or blender; pulse the olives until slightly chopped; remove to a bowl and set aside.
• Combine the capers, onion, garlic, parsley, Parmesan cheese, olive oil, balsamic vinegar, salt, black pepper, and about half of the red bell pepper in the food processor or blender; blend until finely chopped. Add to the olives and mix. Sprinkle remaining red pepper over the mixture.

RED PEPPER TAPENADE AND CHARRED BREAD

Steps:

• If your bread 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.

ROASTED RED PEPPER AND MUSHROOM TAPENADE

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.

BEST TAPENADE EVER

Steps:

• In a food processor or blender, chop green olives, black olives, and artichoke hearts in batches until just spreadable; pour into a mixing bowl. Puree banana peppers and red bell pepper until just spreadable; mix into olive mixture.
• Stir in garlic, capers, basil, lemon juice, and olive oil until well blended. Tapenade will keep in refrigerator for up to 1 week.