Roasted Red Pepper and Artichoke Tapenade

This is a really tantalizing appetizer that can also be used as a sandwich spread, or pita stuffer, or whenever you need a great condiment-y type item. I think it would also be really beautiful on a Christmas-time buffet because of the colors, but I made it in the summer. Whenever you make it, and for whatever reason, you will not be sorry. It is delicious, easy and pretty.

Start by chopping up the red peppers and artichokes. You're going to pulse them in the processor later, so they don't have to be perfect, just chopped a bit from the larger pieces.



Put them in the bowl of a food processor, then add the capers,


garlic,



cilantro,



parmesan cheese,



olive oil and lemon juice. Pulse a few times until the mixture is finely chopped and blended.



Transfer to a serving bowl, cover and refrigerate for at least two hours to blend the flavors.

Serve with pita wedges, crackers, crusty french bread, or as a sandwich spread (it was delicious on my steak and provolone sandwich)!



Two years ago: Kitchen Sink Muffins

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Roasted Red Pepper and Artichoke Tapenade

1 - 7 oz. jar roasted red peppers, drained and chopped
1 - 6 oz. jar marinated artichoke hearts, drained and chopped
1/2 cup minced fresh cilantro
1/2 cup freshly grated Parmesan cheese
1/3 cup olive oil
1/4 cup drained capers
4 cloves garlic, chopped
1 Tbsp. fresh lemon juice

In the bowl of a food processor, combine the red peppers, artichoke hearts, cilantro, Parmesan cheese, olive oil, capers, garlic, and lemon juice. Pulse until finely chopped and the mixture is blended. Transfer to a serving bowl and season to taste with salt and pepper. Cover and refrigerate for at least 2 hours before serving to blend the flavors. Serve with pita chips or crusty sliced french bread, or use as a sandwich spread.