Roasted Pepper and Artichoke Tapenade
Ingredients
- 1 large red pepper, roasted and peeled or one 7 oz jar roasted red pepper
- 1 14 oz can artichoke hearts, drained and coarsely chopped
- 1/3 cup fresh parsley, stems removed
- 1/2 cup Parmesan cheese, freshly grated
- 3 TBSP Lemon EVOO
- 1/4 cup capers, drained
- 1 TBSP Garlic EVOO
- salt and pepper to taste
Instructions
- Coarsely chop roasted red pepper. Reserve a bit for garnish.
- Combine all ingredients in a food processor. Pulse until well blended and finely chopped. Do not puree.
- Season to taste with salt an pepper.
- Serve on French rounds or crackers. May also be used as a bruschetta topping
