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
- Preparing Time: 15 minutes
- Total Time: 15 minutes
- Served Person: 2
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 2 tablespoons olive oil
- 1/3 cup tomato paste
- 3 garlic cloves peeled
- 2 cups roasted sweet red peppers drained
- 1/2 cup blanched almonds
- minced fresh basil
- toasted french bread baguette slices or water cra
- Carbohydrate 17.0956214663462 g
- Cholesterol 0 mg
- Fat 21.9653491841396 g
- Fiber 5.71168499237987 g
- Protein 10.1823191105769 g
- Saturated Fat 1.92567836237934 g
- Serving Size 1 1 cups. (89g)
- Sodium 53.8880288461828 mg
- Sugar 11.3839364739663 g
- Trans Fat 1.0284506827315 g
- Calories 284 calories
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.
