Simple, homemade recipes.


5 minutes roasted red pepper tapenade

5 minutes | Serves 8 as an appetizer

This 5 minute roasted red pepper tepenade goes with everything. I invented this spread to serve with bread and cheese the other night. The left overs worked great on pizza (instead of tomato sauce), spread on sandwiches, and served with scrambled eggs. I wouldn’t hesitate to added this sauce to rice, farro, quinoa, or pasta as well. Such a versatile and easy recipe to have on file:)

8 oz jar of roasted red pepper, drained
1 garlic clove
1/4 cup of olive oil
1 teaspoon of capers
1/4 cup of fresh basil
1/4 cup of bread crumbs (optional)

Place all ingredients in the food processor and chop away until you’ve reached your desired consistency. If you want it thicker, add bread crumbs to absorb the liquid.

← home