Reviewed: Oct. 14, 2009

One word sums up this recipe: Fantasitc!!

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ToriAthensGA

Cooking Level: Intermediate

Living In: Athens, Georgia, USA

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Reviewed: Sep. 5, 2009

I just looked at the ingredients in this tapenade and knew I couldn't go wrong with it: roasted red peppers, artichoke hearts, capers, parmesan--YUM! I do think I'll use one less clove of garlic next time, but that's only because I'm a moderate garlic lover--I definitely like it but I'm not one of those people who thinks you can never use too much of it. I also think I'll use basil next time in place of cilantro, just because I like basil WAY more and I think it would go with the flavors better. But cilantro is a good, cheaper option. I served this at a dinner party and nobody could get enough of it. They all commented on it being their favorite thing (and, of course, it was also the easiest).

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Adrienne

Cooking Level: Intermediate

Living In: Salt Lake City, Utah, USA

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Reviewed: Jul. 17, 2009

This was easy, and it was a huge hit. Even my friend, who is a chef and complete foodie, couldn't stop eating it.

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Chassica

Cooking Level: Intermediate

Living In: Springfield, Missouri, USA

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Reviewed: Jul. 11, 2009

Fantastic! I used a little more artichoke than called for because I have a humongous jar and was eyeballing it. The cilantro in it is wonderful, but basil and/or parsley would be fine if you hate cilantro. I doubled the recipe - and I'm glad I did. We had it on toasted onion bread the first night. This would be also be great on pasta or to stuff chops or tenderloin. Excellent, thanks!

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SunnyByrd

Living In: Seattle, Washington, USA

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Reviewed: Mar. 11, 2009

Oh my goodness, this is wonderful. It is a bit garlicky but that is my fault as I added an extra clove but it is tasty on pita bread chips. Thank for the great recipe.

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SHERLIE

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Reviewed: Feb. 13, 2009

I followed this recipe to the letter (although I made a double batch), and it turned out wonderfully. I believe I may have turned the roasted peppers into a bit of a mush, but that turned out to work really well in my favor. The cappers bring out a tremendous flavor with each bite. My one failing is that I did not have a brick of parmesan on hand to grate, so I ended up using some shreaded stuff I bought in a store. The taste was still good (and the smell outstanding), but I think it would have had a better effect if it would have been really finely grated.

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Guy

Cooking Level: Intermediate

Home Town: Des Moines, Washington, USA

Living In: Federal Way, Washington, USA

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Reviewed: Feb. 2, 2009

This was easy and good, I don't care for cilantro so I substituted basil. I served it on toasted baguette with a slather of chevre. Thanks for the advice to freeze it. I had some left over from the Superbowl spread.

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mickdee

Cooking Level: Intermediate

Living In: West Bloomfield, Michigan, USA

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Reviewed: Jan. 27, 2009

Very good and easy to make. I am allergic to garlic, so I sub either sweet onions or shallots. Delicious.

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mermaid

Cooking Level: Professional

Home Town: Coupeville, Washington, USA

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Reviewed: Jan. 5, 2009

Very good. I will make again. Got lots of complements. I made it with and without the artichoke... they're both good.

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NBRNINE

Cooking Level: Expert

Living In: Oak Creek, Wisconsin, USA

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Reviewed: Dec. 30, 2008

Loved it! It definitely needs to chill at least the 2 hours so that the flavors blend. I let mine set overnight. Made it for Christmas and everyone demanded the recipe. Thanks.

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Caylee

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Reviewed: Aug. 13, 2008

Awesome!! Super easy - I doubled the recipe and froze half so I would have some on hand for last minute entertaining. I brought this to a dinner party and everyone raved about it and I had to email out the recipe later that night. Sooooo yummy. Didn't change a thing.

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dishybish

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Reviewed: Oct. 20, 2007

This is pretty basic, but fast and good. I'd actually give it a 3.5. I didn't have any cilantro, but you could probably use flat leaf parsley as well.

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