Roasted Red Pepper Artichoke Tapenade Recipes
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 PEPPER AND ARTICHOKE TAPENADE
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
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.
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