Red Pepper Tapenade And Charred Bread Food

ROASTED RED PEPPER TAPENADE

Steps:

• In a small saucepan, bring 2 cups water to a boil. Add garlic; cook, uncovered, just until tender, 6-8 minutes. Drain and pat dry. Place red peppers, almonds, tomato paste, oil, garlic, salt and pepper in a small food processor; process until blended. Transfer to a small bowl. Refrigerate at least 4 hours to allow flavors to blend., Sprinkle with basil. Serve with baguette slices.

ANTIPASTO WITH RED PEPPER TAPENADE

Steps:

• 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.

ROASTED RED PEPPERS

Steps:

• Preheat the oven to 500 degrees.
• Place the whole peppers on a sheet pan and place in the oven for 30 to 40 minutes, until the skins are completely wrinkled and the peppers are charred, turning them twice during roasting. Remove the pan from the oven and immediately cover it tightly with aluminum foil. Set aside for 30 minutes, or until the peppers are cool enough to handle.
• Remove the stem from each pepper and cut them in quarters. Remove the peels and seeds and place the peppers in a bowl along with any juices that have collected. Discard the stems, peels, and seeds. Pour the oil over the peppers. Cover with plastic wrap and refrigerate for up to 2 weeks.

RED PEPPER TAPENADE AND CHARRED BREAD

Steps:

• 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.
• 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.

ROASTED RED PEPPERS WITH TAPENADE

Steps:

• Pre-heat oven to 200°C.
• Put the capsicums, cut side up, in a roasting tin, drizzle with 1 tbs of the oil and season with salt and pepper. Roast in oven for 25-30 mins, until lightly browned.
• To make the tapenade put the olives, garlic, oregano, tomato paste and the remaining olive oil in a food processor or blender. Blend to a thick paste, scraping down the mixture from the sides of the bowl.
• Pat the tofu dry on kitchen paper and cut 1cm dice. Toss in a bowl with the tapenade. Pile the mixture into the peppers, with the cherry tomatoes and return to the oven for a further 15 minutes, until the tomatoes have softened and the filling is hot.
• Transfer to serving plates and scatter liberally with plenty if chopped parsley.