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Roasted Red Pepper and Artichoke Tapenade

Photo of Roasted Red Pepper and Artichoke Tapenade with hand spreading on piece of bread
Recipe Date: March 29, 2022
Serving Size: 8
Prep Time: 10 Minutes
Difficulty: Easy
Measurements: Imperial (US)


  • 1 7 oz. jar roasted red peppers drained and coarsely chopped
  • 1 14 oz. can artichoke hearts drained and coarsely chopped
  • 1/3 cup fresh parsley stems removed
  • 1/2 cup Parmesan cheese freshly grated
  • 3 tablespoons extra-virgin olive oil
  • 1/4 cup capers drained
  • 2 cloves garlic minced
  • 1 1/2 tablespoons fresh lemon juice
  • 1 16 oz. baguette loaf for serving


1. In a food processor, combine all ingredients, until well blended and finely chopped – DO NOT puree. Add salt and pepper, and season to taste.

2. For best flavor, make a day ahead of time and refrigerate. To serve, allow to come to room temperature. Serve with crackers or baked baguette slices.

Original recipe from The Fresh Market Cookbook

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