This Roasted Red Pepper Tapenade will make a delicious appetizer. The taste combination of roasted sweet red peppers, blanched almonds, and spicy tomato paste is what makes this dish unique. What was the outcome? A colorful spread that is really tasty and adaptable. This tapenade is sure to please your palate, whether you’re serving it to guests or just indulging yourself. Let’s dig in and enjoy this treat with a Mediterranean influence at its finest!
Ingredients
- 3 garlic cloves, peeled
- 2 cups roasted sweet red peppers, drained
- 1/2 cup blanched almonds
- 1/3 cup tomato paste
- 2 tablespoons olive oil
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- Minced fresh basil
- Toasted French bread baguette slices or water crackers
Instructions
- Prepare the Garlic and Red Peppers:
- In a small saucepan, bring 2 cups of water to a boil.
- Add the peeled garlic cloves and cook, uncovered, until tender (approximately 6-8 minutes).
- Drain the garlic and pat it dry.
- Create the Tapenade:
- In a food processor, combine the roasted sweet red peppers, blanched almonds, tomato paste, olive oil, cooked garlic, salt, and pepper.
- Process the ingredients until well blended.
- Chill and Blend Flavors:
- Transfer the tapenade to a small bowl.
- Refrigerate it for at least 4 hours to allow the flavors to meld together.
- Serve:
- Sprinkle the tapenade with minced fresh basil.
- Accompany it with toasted French bread baguette slices or water crackers.
Nutritional Information (per serving):
- Calories: 58
- Fat: 4g (0g saturated fat)
- Cholesterol: 0mg
- Sodium: 152mg
- Carbohydrates: 3g (2g sugars, 1g fiber)
- Protein: 1g