Red Pepper Tapenade and Charred Bread |
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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 4 |
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From Rachel Ray Antipasto Additions: Italian tuna in oil, 4 ounces 1 jar marinated artichokes, 6 ounces Hot peppers, cheery peppers, Banana peppers or pepperoncini 1/2 pound sliced Italian deli meats, such as hot or sweet sopressata, Genoa salami 1/2 pound assorted Italian cheeses, sliced or cubed, such as asiago, provolone, and smoked mozzarella. Ingredients:
8 ounces bread, sliced (crusty) |
2 large garlic cloves, cracked |
extra virgin olive oil, for drizzling |
16 ounces roasted red peppers, drained |
1/4 cup fresh parsley leaves, a couple of handfuls |
1/4 cup black olives (oil-cured- 20 olives) |
2 tablespoons capers, drained |
Directions:
1. If your bread slices are wider than a few inches, cut each slice in 1/2. Char pieces of bread under hot broiler to toast and crisp.
2. Rub with cracked garlic and drizzle bread with extra-virgin olive oil.
3. Place roasted red peppers in a food processor with parsley.
4. Place a few olives at a time under the flat of a knife and whack with the heal of your hand. Discard olive pits. Add olives to the food processor.
5. Drain a few spoonfuls of capers and add to processor. Pulse the processor and grind into a paste.
6. Transfer to a small dish.
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