Roasted Red Pepper and Olive Tapenade
posted by virtual chef on Jul 10, 2009 | Appetizers |
Trying to clean my refrigerator after all the cooking and partying, I had to use up some sweet mini-peppers and spanish olives. I quickly whipped up this tapenade and served it with my freshly baked mini wholewheat baguettes. Excellent for a snack before a light dinner!
Ingredients:
- 6 mini bell peppers, roasted and peeled
- 1 can pitted black olives
- 1 small onion, roasted and peeled
- 2 cloves peeled garlic roasted
- 1 can anchovy fillets
- 1/2 cup fresh parsley
- 1/3 cup fresh basil
- 1/4 cup olive oil (or more)
- salt and pepper to taste
Directions:
- In food processor, process all ingredients until coarsely chopped except olive oil.
- Drizzle oil and continue processing until it forms a paste. Add salt and pepper to taste. Process an additional 30 seconds until well blended.
- Serve with crudites, crackers or toasted bread.
Notes:Â I roasted the red peppers on the grill until the skin is lightly charred. I then placed the peppers in a ziploc bag, sealed it and let the steam continue the cooking. I then removed the skin by peeling under running cold water.
