Roasted Red Pepper Tapenade
Ingredients
4 cloves garlic, peeled
1 teaspoon olive oil
16 ounces jar roasted red peppers, drained
1/2 cup pitted kalamata olives, pitted
2 tablespoons capers, drained
Preparation
1
Add ingredients to a food processor or blender and pulse until it becomes a paste.
Tools
.
Yield:
3 servings
Added:
Wednesday, May 19, 2010 - 8:33am
Comments
May 19, 2010
Very nice -- I love olives AND red peppers. Sometimes a "regular" tapenade is too strong for even me, though. This sounds like a compromise that would suit me just fine. Thanks!
May 19, 2010
Thanks Rosemary!