Reviewed: Mar. 4, 2013

Wow! This is amazing! The only thing I left out was the cilantro because I didn't have it. We served it on an antipasto tray with grilled crusty bread and various meats and cheeses. I will be making this for all my parties. I can see this being fantastic on fresh cod or tilapia.

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Reviewer:

MILKLISSA79

Cooking Level: Intermediate

Living In: Boston, Massachusetts, USA

Reviewed: Mar. 4, 2013

It was good not fantastic.

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Reviewer:

dino

Reviewed: Jan. 4, 2013

Made this for a bruschetta platter on Christmas Eve. Too garlicky for my taste, but it was a success, and since I can alter the quantity of garlic at will, I will give this recipe a 5 star rating. The capers add a zingy quality, and after the crostini we used to make the bruschetta were gone, my sons used the rest of this tapenade mix as a chip dip, or to fill their omelets. It awakens the palate!

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Reviewer:

aing

Cooking Level: Expert

Living In: Bristol, Wisconsin, USA

Reviewed: Aug. 27, 2012

Absolutely delicious! I used the whole 12 oz. jar of peppers, no capers and cut olive oil to 1/4 cup. Served with sliced, grilled baguette. Everyone loved it and asked for the recipe.

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Reviewer:

chickscook

Reviewed: Aug. 26, 2012

Yummy!!

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Reviewer:

pgb647

Reviewed: Aug. 15, 2012

This recipe is perfect - made exactly as written & ended up an incredibly delicious tapenade! The flavours really do develop over time, it was even better the next day :)

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Reviewer:

blfm94

Cooking Level: Intermediate

Living In: Manila, National Capital Region, Philippines

Reviewed: Aug. 14, 2012

This was a nice change from my Three Olive Tapenade. As I did not have jarred roasted red peppers, I roasted a red bell with a drizzle of EVOO and it worked great. I cut the EVOO to 1/4 cup, and did not use salt as the Parmesan is salty enough. I also rinsed the artichokes. Served as an appetizer on rice crackers...delish! Thanks for sharing Ashbeth, I will make this again.

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Reviewer:

luv2cook

Cooking Level: Expert

Home Town: Calgary, Alberta, Canada

Living In: Puerto Vallarta, Jalisco, Mexico

Reviewed: Jul. 3, 2012

There's a couple difference between this recipe and mine ... 1) I use twice the amount of artichoke hearts, 2) mine calls for fresh parsley rather than cilantro, which is fine because I love fresh parsley It's also fabulous on a grilled burger with smoked gouda, then topped with a spoonful of the tapenade. Delicious!

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Reviewer:

Shelley

Cooking Level: Expert

Living In: Kenosha, Wisconsin, USA

Reviewed: Jul. 2, 2012

Great find for an appetizer for family or a crowd!! Followed recipe exactly and were very impressed by the flavorful combination! DH declared "this is a keeper!" The flavors are enhanced after sitting for a day; course it might not be around that long for most of you! Highly recommend it.

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