From Kitchen to Table: Easy Roasted Red Pepper Tapenade for Entertaining
Elevate your appetizer game with this vibrant Roasted Red Pepper Tapenade a delightful blend of sweet roasted red peppers, rich almonds, and aromatic basil. Perfect for entertaining or as a flavorful everyday snack, this spread pairs wonderfully with toasted baguette slices or crisp water cracke
Why You’ll Love This Tapenade:
Simple Preparation: With straightforward ingredients and minimal prep time, this tapenade is an easy addition to your culinary repertoire.
Flavorful Combination: The natural sweetness and slight smokiness of roasted red peppers are complemented by the richness of blanched almonds and the subtle bite of garlic, creating a harmonious blend of flavors.
Versatile Usage: Serve it as a dip with your favorite crackers, spread it on sandwiches for an extra layer of taste, or incorporate it into pasta dishes for added depth.
30 Minute Mushroom Chicken with Coconut Rice
Course: AppetizerCuisine: ItalianDifficulty: Easy8
servings15
minutes300
kcalIngredients
2 cups roasted sweet red peppers, drained
½ cup blanched almonds
3 cloves garlic, blanched
⅓ cup tomato paste
2 tablespoons extra virgin olive oil
¼ teaspoon salt
¼ teaspoon black pepper
Fresh basil, minced (for garnish)
Directions
- Blanch the Garlic: In a small saucepan, bring 2 cups of water to a boil. Add the peeled garlic cloves and cook, uncovered, until tender (about 6-8 minutes). Drain and pat dry.
- Combine Ingredients: In a food processor, combine the blanched garlic, roasted red peppers, blanched almonds, tomato paste, olive oil, salt, and pepper. Process until the mixture is smooth and well-blended.
- Chill: Transfer the tapenade to a bowl, cover, and refrigerate for at least 4 hours to allow the flavors to meld.
- Serve: Before serving, garnish with minced fresh basil. Serve with toasted baguette slices or water crackers.
- Tips:
Roasting Peppers at Home: If you prefer to roast your own peppers, place them under a broiler or over an open flame until the skins are charred. Transfer to a bowl, cover with plastic wrap, and let them steam for about 10 minutes. Peel off the skins, remove the seeds, and they're ready to use.
Storage: Store the tapenade in an airtight container in the refrigerator for up to one week.
This Roasted Red Pepper Tapenade is a crowd-pleaser that's sure to become a staple in your appetizer rotation. Its vibrant color and rich flavor make it an appealing choice for any occasion.
Notes
- Kid-Friendly Adaptation: Cook the chicken at low heat in broth instead of buffalo sauce. Use fresh ingredients for better taste. Put some of the chicken aside for the kiddos (plain, no sauce) and toss the remaining chicken with the buffalo sauce before you broil it.
