Ingredients
-
8
-
2
-
-
16
-
1/4
-
1/4
-
2
-
-
-
-
-
-
-
-
Directions
Red Pepper Tapenade and Charred Bread, From Rachel Ray Antipasto Additions: Italian tuna in oil, 4 ounces 1 jar marinated artichokes, 6 ounces Hot peppers, cheery peppers, Banana peppers or pepperoncini 1/2 pound sliced Italian deli meats, such as hot or sweet sopressata, Genoa salami 1/2 pound assorted Italian cheeses, sliced or cubed, such as asiago, provolone, and smoked mozzarella , Spot on tapenade!, From Rachel Ray Antipasto Additions: Italian tuna in oil, 4 ounces 1 jar marinated artichokes, 6 ounces Hot peppers, cheery peppers, Banana peppers or pepperoncini 1/2 pound sliced Italian deli meats, such as hot or sweet sopressata, Genoa salami 1/2 pound assorted Italian cheeses, sliced or cubed, such as asiago, provolone, and smoked mozzarella
Discover ground-breaking new supplements! SHOP & SAVE
Steps
|
1
Done
|
If Your Bread Slices Are Wider Than a Few Inches, Cut Each Slice in 1/2. Char Pieces of Bread Under Hot Broiler to Toast and Crisp. |
|
2
Done
|
Rub With Cracked Garlic and Drizzle Bread With Extra-Virgin Olive Oil. |
|
3
Done
|
Place Roasted Red Peppers in a Food Processor With Parsley. |
|
4
Done
|
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. |
|
5
Done
|
Drain a Few Spoonfuls of Capers and Add to Processor. Pulse the Processor and Grind Into a Paste. |
|
6
Done
|
Transfer to a Small Dish. |
