Sweet Pepper Tapenade Food
ROASTED RED PEPPER TAPENADE
When entertaining, I often rely on my pepper tapenade recipe because it takes only 15 minutes to whip up and pop in the fridge. Sometimes I swap out the almonds for walnuts or pecans. -Donna Magliaro, Denville, New Jersey
Provided by Taste of Home
Categories Appetizers
Time 15m
Yield 2 cups.
Number Of Ingredients 9
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.
Nutrition Facts : Calories 58 calories, Fat 4g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 152mg sodium, Carbohydrate 3g carbohydrate (2g sugars, Fiber 1g fiber), Protein 1g protein. Diabetic Exchanges
SWEET PEPPER TAPENADE
Provided by Molly O'Neill
Categories side dish
Time 5m
Yield About two-thirds of a cup
Number Of Ingredients 8
Steps:
- Coarsely chop the peppers and place them in a food processor with the garlic and almonds. Process until smooth. Add the olive oil, lemon juice, salt and pepper and process until combined. Scrape into a fine mesh sieve and drain well. Stir in the parsley.
Nutrition Facts : @context http, Calories 86, UnsaturatedFat 2 grams, Carbohydrate 13 grams, Fat 3 grams, Fiber 4 grams, Protein 3 grams, SaturatedFat 0 grams, Sodium 449 milligrams, Sugar 8 grams, TransFat 0 grams
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