Recipe by ASHBETH
"Roasted red peppers, artichoke hearts and garlic are the main flavors in this bright tapenade. This simple recipe can be used as a dip for vegetables and pita triangles or as a sandwich spread."
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1 (7 ounce) jar
roasted red peppers, drained and chopped
1 (6 ounce) jar
marinated artichoke hearts, drained and chopped
minced fresh cilantro
freshly grated Parmesan cheese
fresh lemon juice
salt and pepper to taste
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.
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.
So easy and delicious. Looks a little deceiving.
Very good. I will make again. Got lots of complements. I made it with and without the artichoke... they're both good.
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).
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!
I was specifically looking for a recipe that called for capers and decided on this tapenade. I noticed when reading the reviews that quite a few people complained that four garlic cloves were too many. As I'm not a fan of raw garlic, I sauteed mine (all four of them) for just a few minutes in a small amount of the olive oil before adding it to the rest of the ingredients in the food processor. I did use Asiago as that is what I had in the fridge at the time and threw in a small handful of cilantro leaves for a dash of flavor - probably not the full 1/2 cup called for in the recipe. Great recipe. EDIT: I've made this many times now and everyone loves it, but have since adjusted the seasoning in one other area. As the artichoke hearts are already nice and tangy from their marinade, I usually cut the lemon juice way back - to maybe a teaspoon. That's all - just a personal preference.
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.
* Percent Daily Values are based on a 2,000 calorie diet.
Roasted Red Pepper Tapenade
Serving Size: 1/14 of a recipe
Servings Per Recipe: 14
Amount Per Serving
** Calories: 79
** Calories from Fat: 62
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