Roasted Red Pepper Tapenade
By: Scott Koeneman
Published: Wednesday, May 19, 2010 - 8:33am

Ingredients




4 cloves garlic, peeled
1 teaspoon olive oil
16 ounces jar roasted red peppers, drained
 cup fresh flat leaf parsley
1/2 cup pitted kalamata olives, pitted
2 tablespoons capers, drained
Sweet Red Peppers

Preparation

1 Add ingredients to a food processor or blender and pulse until it becomes a paste.

Comments:
Rosemary Wolbert

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!
Scott Koeneman

Thanks Rosemary!