Roasted Red Pepper Tapenade Recipe
Make Roasted Red Pepper Tapenade Recipe in just 40m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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CROSTINI
Method
CROSTINI
- 1
Preheat the oven to 450°F (230°C). Line a baking sheet with parchment paper.
- 2
Roast the peppers on the prepared sheet, turning occasionally, until the skins are blistered and blackened, about 15–20 minutes.
- 3
Transfer peppers to a bowl, cover and let them steam for 10 minutes. Peel off skins, remove seeds, and coarsely chop.
- 4
Slice the bread into 1/2-inch slices. Brush both sides with olive oil and arrange on another baking sheet. Toast in the oven until golden and crisp, about 6–10 minutes.
- 5
In a food processor, pulse olives, capers, and garlic until finely chopped but not paste.
- 6
In a large bowl, combine chopped peppers, olive mixture, lemon juice, parsley, salt, and pepper. Drizzle in the remaining olive oil and mix to combine. Adjust seasoning to taste.
- 7