Description
This roasted red pepper tapenade combines sweet red peppers, almonds and basil into a delicious spread that's perfect for entertaining or everyday snacking. Serve it with toasted baguette slices or water crackers.
Ingredients
- 3 garlic cloves, peeled
- 2 cups roasted sweet red peppers, drained
- 1/2 cup blanched almonds
- 1/3 cup tomato paste
- 2 tablespoons olive oil
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- minced fresh basil
- toasted french bread baguette slices or water crackers
Directions
- 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 garlic, red peppers, almonds, tomato paste, oil, 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.
