Best 3 Roasted Red Pepper Tapenade Recipes
Roasted red pepper tapenade is a versatile and flavorful condiment that can be used as a spread, dip, or marinade. It is made with roasted red peppers, olive oil, capers, olives, and herbs. The roasting process intensifies the sweetness of the peppers and gives the tapenade a smoky flavor. Tapenade is a great way to add a pop of flavor to sandwiches, salads, and grilled meats. It can also be used as a dipping sauce for vegetables or crackers.
Check out the recipes below so you can choose the best recipe for yourself!
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
Provided by Taste of Home
Categories Appetizers
Time 15m
Yield 2 cups.
Number Of Ingredients 9
Steps:
- 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.
Nutrition Facts : Calories 58 calories, Fat 4g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 152mg sodium, Carbohydrate 3g carbohydrate (2g sugars, Fiber 1g fiber), Protein 1g protein. Diabetic Exchanges
ROASTED RED PEPPER TAPENADE
Roasted red peppers, artichoke hearts and garlic are the main flavors in this bright tapenade. This simple recipe can be used as a dip for vegetables and pita triangles or as a sandwich spread.
Provided by ASHBETH
Categories Appetizers and Snacks Dips and Spreads Recipes Artichoke Dip Recipes
Time 2h15m
Yield 14
Number Of Ingredients 9
Steps:
- In the bowl of a food processor, combine the red peppers, artichoke hearts, cilantro, Parmesan cheese, olive oil, capers, garlic, and lemon juice. Pulse until finely chopped and the mixture is blended. Transfer to a serving bowl and season to taste with salt and pepper. Cover and refrigerate for at least 2 hours before serving to blend the flavors.
Nutrition Facts : Calories 78.5 calories, Carbohydrate 2.7 g, Cholesterol 3.1 mg, Fat 6.9 g, Fiber 0.7 g, Protein 2.1 g, SaturatedFat 1.4 g, Sodium 224.4 mg, Sugar 0.5 g
ROASTED RED PEPPER TAPENADE
Categories Condiment/Spread Onion Pepper Appetizer Roast Vegetarian
Yield Makes approximately 2 cups of tapenade
Number Of Ingredients 7
Steps:
- 1. Peel outer skin from onion and cut off root layer at top and bottom. Coat generously with olive oil and wrap completely in aluminum foil. 2. Leaving skins intact, chop off the top of each garlic head, enusuring not to remove more than 1/4 of the total. Generously coat with olive oil and wrap completely in aluminum foil. 3. Wash the bell peppers, cut off the top and bottom and then half vertically. Remove the seeds and membranes and coat generously with olive oil. 4. Place the onion and garlic in a baking dish filled with .5-1 inch of water and place on the lower rack of the oven. 5. Place the bell peppers in a baking dish on the upper rack on the oven. 6. Note the roasting times listed above. The bell peppers should be pliable and slighlty charred when finished. The garlic and onions should have the consistency of a soft pulp when finished. 7. Let garlic cool to the touch and then sqeeze head to remove pulp. 8. Place onion, bell peppers, and garlic in a food processor with the remaining ingredients and blend to a paste, adding salt and peper to taste. 8. Serve with crudites and a selection of crackers or toasted breads.
Tips:
- Choose ripe and flavorful red peppers: Roasting brings out their natural sweetness, so start with the best peppers you can find.
- Roast the peppers until they are tender and slightly charred: This will give the tapenade a smoky, roasted flavor.
- Remove the skins from the peppers before chopping them: This will make the tapenade smoother and more flavorful.
- Use a food processor to chop the peppers and other ingredients: This will give the tapenade a fine, even texture.
- Season the tapenade to taste: Add salt, pepper, and other seasonings until it reaches your desired flavor.
- Serve the tapenade immediately or store it in the refrigerator for later use: Tapenade can be stored for up to 2 weeks in the refrigerator.
Conclusion:
Roasted red pepper tapenade is a versatile and flavorful condiment that can be used in a variety of dishes. It is perfect for spreading on sandwiches, crackers, or bread. It can also be used as a dip for vegetables, or as a marinade for chicken or fish. With its smoky, roasted flavor and its vibrant red color, roasted red pepper tapenade is sure to be a hit at your next party or gathering.
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