Red Pepper and Black Olive Tapenade |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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This is great to have on hand-spread on sandwiches, toss with fresh pasta, or stir into a vinaigrette. Prep: 20 minutes; Broil: 15 minutes; Stand: 10 minutes. Ingredients:
1 red bell pepper |
2 cups pitted kalamata olives |
1 cup fresh basil leaves, packed |
1 (3.25-ounce) jar capers, drained |
2 garlic cloves, chopped |
1 tablespoon fresh lemon juice |
1/2 cup extra-virgin olive oil |
freshly ground pepper, to taste |
Directions:
1. Broil red pepper 3 inches from heat 15 minutes or until charred on all sides, turning occasionally. Place in zip-top plastic bag, seal, and let stand 10 minutes to loosen skins. Peel peppers, discard skin and seeds, and chop roughly.
2. Place red pepper, olives, and next 4 ingredients in a food processor, and pulse until combined. Slowly add olive oil while processor is running, and blend well. Season with pepper.
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