Sunday, June 6, 2010


The other day Russ made tapenade for some veggie roll-ups. It was delicious. We ate it for days around home on bread, in our quesadillas, etc.

I thought you might be interested to try it, so here's the recipe! It is a great way to top off any good sandwich, soup, or roll-up!

Roasted Red Pepper Tapenade


  • 1 (7 ounce) jar roasted red peppers, drained and chopped
  • 1 (6 ounce) jar marinated artichoke hearts, drained and chopped
  • 1/2 cup minced fresh cilantro
  • 1/2 cup freshly grated Parmesan cheese
  • 1/3 cup olive oil
  • 1/4 cup drained capers
  • 4 cloves garlic, chopped
  • 1 tablespoon fresh lemon juice
  • salt and pepper to taste


  1. In the bowl of a food processor, combine the red peppers, artichoke hearts, cilantro, Parmesan cheese, olive oil, capers, garlic, and lemon juice. Pulse until finely chopped and the mixture is blended. Transfer to a serving bowl and season to taste with salt and pepper. Cover and refrigerate for at least 2 hours before serving to blend the flavors.

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