Best 6 Sundried Tomato Red Pepper Tapenade Recipes
Sundried tomato red pepper tapenade is a versatile and flavorful condiment that can be used as a spread, dip, or marinade. It is easy to make and can be stored in the refrigerator for up to two weeks. This Mediterranean-inspired spread is packed with flavor from sun-dried tomatoes, roasted red peppers, garlic, and herbs. It is perfect for serving with crackers, bread, or vegetables, and can also be used as a marinade for chicken, fish, or tofu. With its vibrant color and delicious taste, this tapenade is sure to become a favorite in your kitchen.
Let's cook with our recipes!
SUNDRIED TOMATO TAPENADE
A to-die-for take on the usual olive tapenade. Don't use California sundried tomatoes because they are too sweet! Every time I make this I get requests for the recipe! I've never actually had the patience to chill this and always end up serving it right away. It's a huge hit! Serve with your favorite crackers.
Provided by Alexis May Tanner
Categories Appetizers and Snacks Tapas
Time 2h20m
Yield 8
Number Of Ingredients 9
Steps:
- Stir balsamic vinegar, olive oil, and cayenne pepper together in a bowl; fold in sun-dried tomatoes, Kalamata olives, green olives, and garlic. Season with black pepper. Cover bowl with plastic wrap and refrigerate for flavors to blend, at least 2 hours to overnight.
- Arrange cream cheese halves on 2 serving dishes; spoon tapenade over cream cheese.
Nutrition Facts : Calories 199.5 calories, Carbohydrate 8.9 g, Cholesterol 30.8 mg, Fat 17.6 g, Fiber 1.8 g, Protein 3.8 g, SaturatedFat 7.2 g, Sodium 390.3 mg, Sugar 0.6 g
RED PEPPER AND TAPENADE SLICES
Steps:
- Preheat oven to 425 degrees F.
- Remove crescent dough from can and unroll. Separate into 8 triangles. Lay pieces of dough on baking sheet. Top each slice with a spoonful of marinara sauce, some shredded jack and blue cheese, a spoonful of olive tapenade, and red bell pepper strips.
- Bake in oven for 12 to 15 minutes, or until edges are golden.
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
RED PEPPER AND SUN-DRIED TOMATO PATE
Make and share this Red Pepper and Sun-Dried Tomato Pate recipe from Food.com.
Provided by Evie3234
Categories Lunch/Snacks
Time 25m
Yield 2 cups
Number Of Ingredients 4
Steps:
- Cut peppers in half lengthways.
- Remove seeds and stem.
- Place cut-side down on an oven tray and grill until the skins are blistered and brown.
- Remove from oven and wrap in foil.
- Leave to cool.
- When cool enough to handle, remove skin.
- Place the pepper halves the ginger and the sundried tomatoes in a food processor.
- Add cream cheese and process to form a smooth paste.
- Place in a dish and chill until needed.
SUNDRIED TOMATO-RED PEPPER TAPENADE
This is a great tapenade to serve Italian garlic Parmesan toasted pannitini. It's also wonderful baked on top of chicken for a uniquely flavored meal.
Provided by emerald999
Categories Cold Cheese Dips
Time 20m
Yield 8
Number Of Ingredients 8
Steps:
- Finely chop sun-dried tomatoes and place in a large bowl. Stir in the reserved tomato oil, red pepper, garlic, feta cheese, dried basil, black pepper, and balsamic vinegar and mix well. Cover and chill for at least four hours before serving.
Nutrition Facts : Calories 172.9 calories, Carbohydrate 5.5 g, Cholesterol 18.9 mg, Fat 15.6 g, Fiber 1.2 g, Protein 4.1 g, SaturatedFat 4.6 g, Sodium 275 mg, Sugar 1.2 g
SUN-DRIED TOMATO AND ROASTED RED PEPPER DIP
This is a fantastic tasting dip that I use on everything from fresh veggies, to chips, to sandwiches. Easy to make, and tastes better as it sits in the fridge...YUMMY!!! Sometimes, instead of using the food processor, I finely dice the peppers and tomatoes, and mix by hand for a more chunky dip. Either way, you'll want to double this one!!
Provided by Manda
Categories Vegetable
Time 15m
Yield 6-8 serving(s)
Number Of Ingredients 9
Steps:
- In food processor, puree peppers, tomatoes, garlic, lemon juice, and parsley until mixture is smooth.
- Add cream cheese, sour cream, and salt and pepper.
- Puree until smooth.
- Serve with pita or tortilla chips, or fresh veggie dippers.
Nutrition Facts : Calories 128.3, Fat 10.9, SaturatedFat 6.7, Cholesterol 29.2, Sodium 1028.5, Carbohydrate 6, Fiber 1.2, Sugar 1.1, Protein 3
Tips:
- Choose ripe, flavorful tomatoes and peppers. This will ensure that your tapenade has the best possible flavor.
- Roast the tomatoes and peppers before using them. This will concentrate their flavors and make them more intense.
- Use a food processor to chop the tomatoes, peppers, and olives. This will give you a smooth and consistent tapenade.
- Season the tapenade to taste. Add salt, pepper, and herbs until it reaches your desired flavor.
- Let the tapenade rest for at least 30 minutes before serving. This will allow the flavors to meld together.
- Serve the tapenade with crackers, bread, or vegetables. It can also be used as a sandwich spread or as a topping for chicken, fish, or pasta.
Conclusion:
Sundried tomato red pepper tapenade is a delicious and versatile condiment that can be used in a variety of ways. It is easy to make and can be stored in the refrigerator for up to two weeks. So next time you are looking for a quick and easy appetizer or snack, give this tapenade a try. You won't be disappointed!
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