Cooking Index - Cooking Recipes & IdeasAntipasto With Red Pepper Tapenade Recipe - Cooking Index

Antipasto With Red Pepper Tapenade

Courses: Starters and appetizers
Serves: 4 people

Recipe Ingredients

1/2   Loaf day-old crusty bread - sliced
2   Garlic cloves - cracked (large)
  Extra-virgin olive oil - for drizzling
1   Roasted red peppers - (16 to 18) - drained
1/4 cup 10g / 0.4ozParsley leaves
1/4 cup 59mlBlack oil-cured olives - (20 olives)
2 tablespoons 30mlCapers - drained
  Italian tuna in oil - 4 ounces
1   Marinated artichokes - (6 oz)
  Hot peppers, cherry peppers, banana
  Peppers or pepperoncini
1/2 lb 227g / 8ozSliced Italian deli meats = (such as hot or sweet sopressata, Genoa Salami)
1/2 lb 227g / 8ozAssorted Italian cheeses - sliced or cubed = (such as asiago, provolone, pepato Black pepper cheese, smoked mozzarella, Red pepper flake sheep's milk cheese)

Recipe Instructions

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.

"30 MINUTE MEALS with Rachael Ray - (Show # TM-1C71) - from the TV FOOD NETWORK"


Average rating:

Unrated, please add a rating

Submit your rating:

Click a star to rate this recipe.