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Roasted Pepper and Artichoke Tapenade

Print Recipe
Prep Time 15 minutes
Total Time 15 minutes
Course Appetizer
Servings 12 Servings

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