Best Red Pepper And Tapenade Slices Recipes
ROASTED RED PEPPER TAPENADE
When entertaining, I often rely on my pepper tapenade recipe because it takes only 15 minutes to whip up and pop in the fridge. Sometimes I swap out the almonds for walnuts or pecans. -Donna Magliaro, Denville, New Jersey
Provided by Taste of Home
Categories Appetizers
Time 15m
Yield 2 cups.
Number Of Ingredients 9
Steps:
- In a small saucepan, bring 2 cups water to a boil. Add garlic; cook, uncovered, just until tender, 6-8 minutes. Drain and pat dry. Place red peppers, almonds, tomato paste, oil, garlic, salt and pepper in a small food processor; process until blended. Transfer to a small bowl. Refrigerate at least 4 hours to allow flavors to blend., Sprinkle with basil. Serve with baguette slices.
Nutrition Facts : Calories 58 calories, Fat 4g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 152mg sodium, Carbohydrate 3g carbohydrate (2g sugars, Fiber 1g fiber), Protein 1g protein. Diabetic Exchanges
ANTIPASTO WITH RED PEPPER TAPENADE
In this 30 minute meal I cook out of my cupboard, my pantry, and with veggies and herbs I always have on hand. This menu is an example of what I cook up when I just can't find the energy to stop at the market on my way home. If you keep your favorite essentials on hand, dinner is never more than 30 minutes - and a little imagination - away.
Provided by Rachael Ray : Food Network
Categories main-dish
Time 10m
Yield 4 servings
Number Of Ingredients 12
Steps:
- If your slices are wider than a few inches, cut each slice in 1/2. Char pieces of bread under hot broiler to toast and crisp. Rub with cracked garlic and drizzle bread with extra-virgin olive oil.
- Place roasted red peppers in a food processor with parsley. Place a few olives at a time under the flat of a knife and whack with the heal of your hand. Discard olive pits. Add olives to the food processor. Drain a few spoonfuls of capers and add to processor. Pulse the processor and grind into a paste. Transfer to a small dish.
- Arrange tuna, artichokes, hot peppers, meats and cheeses on a platter and serve with charred bread and red pepper spread for all-evening snacking.
RED PEPPER TAPENADE AND CHARRED BREAD
From Rachel Ray Antipasto Additions: Italian tuna in oil, 4 ounces 1 jar marinated artichokes, 6 ounces Hot peppers, cheery peppers, Banana peppers or pepperoncini 1/2 pound sliced Italian deli meats, such as hot or sweet sopressata, Genoa salami 1/2 pound assorted Italian cheeses, sliced or cubed, such as asiago, provolone, and smoked mozzarella.
Provided by Phil Franco
Categories Spreads
Time 15m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- If your bread slices are wider than a few inches, cut each slice in 1/2. Char pieces of bread under hot broiler to toast and crisp.
- Rub with cracked garlic and drizzle bread with extra-virgin olive oil.
- Place roasted red peppers in a food processor with parsley.
- Place a few olives at a time under the flat of a knife and whack with the heal of your hand. Discard olive pits. Add olives to the food processor.
- Drain a few spoonfuls of capers and add to processor. Pulse the processor and grind into a paste.
- Transfer to a small dish.
Nutrition Facts : Calories 185.9, Fat 3.2, SaturatedFat 0.6, Sodium 2141.8, Carbohydrate 34.7, Fiber 3.3, Sugar 2.5, Protein 5.6
RED PEPPER AND OLIVE TAPENADE SLICES
Steps:
- Preheat oven to 425 degrees F. Remove crescent dough from can and unroll. Separate into 8 triangles. Lay pieces of dough on baking sheet.
- Top each slice with a spoonful of marinara sauce, some shredded jack cheese and blue cheese, a spoonful of olive tapenade, and red bell pepper strips.
- Bake in oven for 12 to 15 minutes, or until edges are golden.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
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