Roasted Red Pepper and Artichoke Tapenade
Recipe Date:
March 29, 2022
Serving Size:
8
Prep Time:
10 Minutes
Difficulty:
Easy
Measurements:
Imperial (US)
Ingredients
- 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
Directions
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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