Antipasto With Red Pepper Tapenade

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 / 0.4oz	Parsley leaves
1/4 cup	59ml	Black oil-cured olives - (20 olives)
2 tablespoons	30ml	Capers - drained
		Antipasto
		Italian tuna in oil - 4 ounces
1		Marinated artichokes - (6 oz)
		Hot peppers, cherry peppers, banana
		Peppers or pepperoncini
1/2 lb	227g / 8oz	Sliced Italian deli meats = (such as hot or sweet sopressata, Genoa Salami)
1/2 lb	227g / 8oz	Assorted 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.

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

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