Veena Azmanov

Cake Artist and Food Enthusiast

Roasted Red Pepper Garlic Tapenade – Just Three Ingredients

*Updated* By 58 Comments

Recipe Print

Roasted Red Pepper Garlic Tapenade – Just Three Ingredients

A tapenade is a must have on hand for easy sandwich spreads, tortilla wraps, and appetizers. This roasted red pepper garlic tapenade is our family favorite, super easy, quick and simple to make. You will be totally addicted to it.

A tepenade is a must have on hand for easy sandwich spreads, tortilla wraps and appetizers. This roasted red pepper garlic tepenade is our family favorite, super easy, quick and simple to make. You will be totally addicted to it

Roasted Red Pepper Garlic Tapenade

Don’t you just love that color? Rich red from the red peppers and roasted garlic. If you have tasted roasted garlic before you know exactly what I mean when I say this tapenade is sweet and flavorful.  You will be eating it on almost anything you can.

  • Try adding it to your favorite tomato pasta.
  • Spread it on your pizza.
  • Add a dash of cream and cheese and tossed in some pasta.
  • Sprinkle some on your favorite salad as a dressing.
A tepenade is a must have on hand for easy sandwich spreads, tortilla wraps and appetizers. This roasted red pepper garlic tepenade is our family favorite, super easy, quick and simple to make. You will be totally addicted to it.

Roasted Red Pepper Garlic Tapenade

Here are some Appetizers I made for dinner.

This is just wheat toast with roasted red pepper garlic tapenade, topped with smoked salmon and garnished with pickles and herbs.

A tepenade is a must have on hand for easy sandwich spreads, tortilla wraps and appetizers. This roasted red pepper garlic tepenade is our family favorite, super easy, quick and simple to make. You will be totally addicted to it. Ingredients 4 large Red Pepper 2 whole Garlic Bulbs 1/4 cup Olive Oil Salt and Pepper to taste Method Roast Red Peppers Wash and clean red peppers Cut in half and de-seed Line a baking tray with aluminium foil Place peppers skin side down on the foiled tray Bake at 200 C / 400 F for about 30 minutes turning them skin side up about half way thru When roasted the skin will be black. Take it out from the oven Leave them on the baking try lined with aluminum foil Gather the corners of the aluminium foil up over wrapping the red peppers completely Let cool wrapped for about 10 minutes - this will help the skin just peel off the peppers. After 10 minutes skin the red peppers - cooling them wrapped helps separate the skin from the flesh. Roast Garlic Leave the garlic bulbs skin on. Cut off the tail end slightly so you expose the garlic (see picture below) Place them on a piece of aluminum foil large enough to wrap the bulbs Add a tbsp olive oil, sprinkle salt and pepper wrap the garlic bulbs into foil Place in the oven with the red peppers at 200 C / 400 F for about 30 mins. After 30 minutes take them off the oven and let cool in the foil Once cooled it's easy to just pick the garlic off the bull into a small bowl. Two bulbs should make about 1/3 cup Make the Tepenade Place the red peppers and roasted garlic in a food processor Pulse for a few seconds Add salt and pepper to taste. Then pour in the olive oil slowly while still processing. Taste for seasoning before you transfer to a jar Place in the fridge until ready to use. This will stay fresh in the fridge for up to two weeks.

Here’s the kids favorite – crusty baguette with roasted red pepper garlic tapenade topped with goats cheese slices and some basil.

Let’s talk ingredients and substitutes (Save/Pin)

  • Red Peppers – Well, people say all peppers are the same but I think red pepper better and it’s taste really delicious when roasted. I have not tried it with yellow or Orange as yet.
  • Garlic – Garlic when roasted goes thru a complete makeover. It changes from this pungent and strong smelling spice to a sweet flavorful spread you can eat just on it’s own. So don’t hesitate to use as much as you fancy.
  • Olive oil – Use a good quality olive oil. This is so delicious you will be spreading it on almost anything and everything so make sure you use an olive oil you absolutely love.
    Wanna use a flavored olive oil? You can – I have tried the avocado oil and well as chilly flavored olive oil and yes…. yum…
A tepenade is a must have on hand for easy sandwich spreads, tortilla wraps and appetizers. This roasted red pepper garlic tepenade is our family favorite, super easy, quick and simple to make. You will be totally addicted to it.

Roasted Red Pepper Garlic Tapenade

Recipe – Roasted Red Pepper Garlic Tapenade (Save/Pin)

Tools 

Tell me wouldn’t that make a beautiful Appetizer for Valentine’s Day?

A tepenade is a must have on hand for easy sandwich spreads, tortilla wraps and appetizers. This roasted red pepper garlic tepenade is our family favorite, super easy, quick and simple to make. You will be totally addicted to it.

Roasted Red Pepper Garlic Tapenade

Or this as well? any date night appetizer – right?

A tepenade is a must have on hand for easy sandwich spreads, tortilla wraps and appetizers. This roasted red pepper garlic tepenade is our family favorite, super easy, quick and simple to make. You will be totally addicted to it.

Roasted Red Pepper Garlic Tapenade

NOTE: The ratio of red peppers to garlic is totally based on your own personal preference. You can adjust quantity to your taste.

Ingredients

  • 6 large red pepper
  • 2 whole garlic bulbs
  • 1/4 cup olive oil
  • Salt and pepper to taste

Method

Roast Red Peppers

  • Wash and clean red peppers
  • Cut in half and de-seed
  • Line a baking tray with aluminum foil
  • Place peppers skin side down on the foiled tray
  • Bake in a preheated oven at 200 C / 400 F for about 30 minutes turning them skin side up about half way thru
  • When roasted the skin will be black.
  • Take it out from the oven
  • Leave them on the baking tray lined with aluminum foil
  • Gather the corners of the aluminum foil up overwrapping the red peppers completely
  • Let cool wrapped for about 10 minutes – this will help the skin just peel off the peppers.
  • After 10 minutes skin the red peppers – cooling them wrapped helps separate the skin from the flesh.

Roast Garlic

  • Leave the garlic bulbs skin on.
  • Cut off the tail end slightly so you expose the garlic (see picture below)
  • Place them on a piece of aluminum foil large enough to wrap the bulbs
  • Add a tbsp olive oil, sprinkle salt and pepper
  • Wrap the garlic bulbs into the foil
  • Place in the oven with the red peppers at 200 C / 400 F for about 30 mins.
  • After 30 minutes take them off the oven and let cool in the foil
  • Once cooled it’s easy to just pick the garlic off the bull into a small bowl.
  • Two bulbs should make about 1/4 cup

Make the Tapenade

  • Place the red peppers and roasted garlic in a food processor
  • Pulse for a few seconds
  • Add salt and pepper to taste.
  • Then pour in the olive oil slowly while still processing.
  • Taste for seasoning before you transfer to a jar
  • Place in the fridge until ready to use.
  • This will stay fresh in the fridge for up to two weeks.

Here’s a little step by step on how to roast garlic

A tepenade is a must have on hand for easy sandwich spreads, tortilla wraps and appetizers. This roasted red pepper garlic tepenade is our family favorite, super easy, quick and simple to make. You will be totally addicted to it.

How to Roast Garlic

Don’t forget to save this recipe on Pinterest for later.
You can find a collection of my tutorials and recipes here on Pinterest.

A tepenade is a must have on hand for easy sandwich spreads, tortilla wraps and appetizers. This roasted red pepper garlic tepenade is our family favorite, super easy, quick and simple to make. You will be totally addicted to it

Roasted Red Pepper Garlic Tapenade

Recipe Card – Roasted Red Pepper Garlic Tapenade

A tepenade is a must have on hand for easy sandwich spreads, tortilla wraps and appetizers. This roasted red pepper garlic tepenade is our family favorite, super easy, quick and simple to make. You will be totally addicted to it. Ingredients 4 large Red Pepper 2 whole Garlic Bulbs 1/4 cup Olive Oil Salt and Pepper to taste Method Roast Red Peppers Wash and clean red peppers Cut in half and de-seed Line a baking tray with aluminium foil Place peppers skin side down on the foiled tray Bake at 200 C / 400 F for about 30 minutes turning them skin side up about half way thru When roasted the skin will be black. Take it out from the oven Leave them on the baking try lined with aluminum foil Gather the corners of the aluminium foil up over wrapping the red peppers completely Let cool wrapped for about 10 minutes - this will help the skin just peel off the peppers. After 10 minutes skin the red peppers - cooling them wrapped helps separate the skin from the flesh. Roast Garlic Leave the garlic bulbs skin on. Cut off the tail end slightly so you expose the garlic (see picture below) Place them on a piece of aluminum foil large enough to wrap the bulbs Add a tbsp olive oil, sprinkle salt and pepper wrap the garlic bulbs into foil Place in the oven with the red peppers at 200 C / 400 F for about 30 mins. After 30 minutes take them off the oven and let cool in the foil Once cooled it's easy to just pick the garlic off the bull into a small bowl. Two bulbs should make about 1/3 cup Make the Tepenade Place the red peppers and roasted garlic in a food processor Pulse for a few seconds Add salt and pepper to taste. Then pour in the olive oil slowly while still processing. Taste for seasoning before you transfer to a jar Place in the fridge until ready to use. This will stay fresh in the fridge for up to two weeks.

Roasted Red Pepper Garlic Tapenade

Author: Veena Azmanov
5 from 29 votes
Print Pin Rate
Prep Time: 10 mins
Cook Time: 40 mins
Total Time: 50 mins
Calories: 71kcal
Adjust Servings Here: 1 cup

Description

A tapenade is a must have on hand for easy sandwich spreads, tortilla wraps, and appetizers. This roasted red pepper garlic tapenade is our family favorite, super easy, quick and simple to make. You will be totally addicted to it.
 

Ingredients

  • 6 Red pepper  large
  • 2 Garlic bulbs 
  • 1/4 cup Olive oil
  • Salt and pepper to taste
Metric - US customary
ADJUST SERVINGS HERE - 1 cup

Conversions - Switch between Metric & US for other measurement options

Instructions

Roast Red Peppers

  • Wash and clean red peppers 
  • Cut in half and de-seed
  • Line a baking tray with aluminium foil
  • Place peppers skin side down on the foiled tray
  • Bake in a preheated oven at 200 C / 400 F for about 30 minutes turning them skin side up about half way thru
  • When roasted the skin will be black. 
  • Take it out from the oven 
  • Leave them on the baking tray lined with aluminum foil
  • Gather the corners of the aluminum foil up overwrapping the red peppers completely
  • Let cool wrapped for about 10 minutes - this will help the skin just peel off the peppers.
  • After 10 minutes skin the red peppers - cooling them wrapped helps separate the skin from the flesh. 

Roast Garlic

  • Leave the garlic bulbs skin on. 
  • Cut off the tail end slightly so you expose the garlic (see picture below)
  • Place them on a piece of aluminum foil large enough to wrap the bulbs
  • Add a tbsp olive oil, sprinkle salt and pepper
  • Wrap the garlic bulbs into foil 
  • Place in the oven with the red peppers at 200 C / 400 F for about 30 mins. 
  • After 30 minutes take them off the oven and let cool in the foil 
  • Once cooled it's easy to just pick the garlic off the bull into a small bowl.
  • Two bulbs should make about 1/4 cup 

Make the Tapenade

  • Place the red peppers and roasted garlic in a food processor
  • Pulse for a few seconds 
  • Add salt and pepper to taste.
  • Then pour in the olive oil slowly while still processing.
  • Taste for seasoning before you transfer to a jar 
  • Place in the fridge until ready to use. 
  • This will stay fresh in the fridge for up to two weeks. 

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Nutrition Information
Serving: 93g | Calories: 71kcal | Carbohydrates: 6.3g | Protein: 1.1g | Fat: 4.8g | Saturated Fat: 0.7g | Polyunsaturated Fat: 4.1g | Monounsaturated Fat: 0g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 4mg | Potassium: 0mg | Fiber: 1.8g | Sugar: 3.7g | Vitamin A: 0IU | Vitamin C: 0mg | Calcium: 0mg | Iron: 0mg

The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you

Keywords - Roasted garlic and red pepper tapenade, Tapenade recipe
Did you make this recipe? I'd love to hear how it was.Mention @veenaazmanov or tag me on Instagram #veenaazmanov

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Author – Veena Azmanov

About Veena Azmanov

I’ve always loved cooking, baking, and cake decorating but couldn’t afford to attend culinary schools. So, I had to learn my way through trials and errors.
Here you can find my delicious, often healthy, and practical recipes, along with instructional videos and tutorials. In addition, I provide cake decorating recipes, tutorials, and tips on how to start your own cake decorating business.
I am also a contributor to two other websites – Cake Decorating Tutorials and East Indian Recipes.

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Comments

  1. Victoria

    Tried this recipe last week and everybody loved it. Thank you so much.

    Reply

    • Veena Azmanov

      Thank you, Victoria. So happy to hear you had success with this recipe and enjoyed it. Thank you so much for coming back to write this feedback. Have a lovely day.

      Reply

  2. Sandhya Ramakrishnan

    I love how recipes with minimal ingredients taste the best. Love the concentrated flavors of the tepenade and this will go with literally any dish.

    Reply

    • Veena Azmanov

      That is so true Sandhya. Its very versatile

      Reply

  3. Molly Kumar

    These something extra special about roasted garlic and baked peppers. I love how easy the ‘red pepper garlic tapenade’ is and I would totally eat it right out of the jar 🙂

    Reply

    • Veena Azmanov

      Me too… I can have a complete dinner with just this tepenade and crusty bread

      Reply

  4. Julie | Bunsen Burner Bakery

    Looks so good! Perfect to keep on hand for unexpected company – serve with a slice of crusty bread!

    Reply

    • Veena Azmanov

      Absolutely Julie Thanks

      Reply

  5. Natalie | Natalie's Food & Health

    Roasted red peppers have the most delicious taste. I love roasted papers on salad, but I never tried making a sauce before. This sounds easy and just delicious. I already see myself eating this with a big spoon 😉

    Reply

    • Veena Azmanov

      I’m sure you will love it Nathalie – Thanks

      Reply

  6. Priya Srinivasan

    I know how divine that must smell!! I m a big fan of roasted peppers. It pairs so well with bread/roti/khuboos!! I love it with everything!!

    Reply

    • Veena Azmanov

      Absolutely Priya.. any bread just works perfectly

      Reply

  7. Adriana Lopez Martn

    Mastering how to make classic sauces is a much when cooking. Sauce like this really can be used in so many ways. Thanks for sharing your tips ready to prepare yoru yummy homemade sauce.

    Reply

    • Veena Azmanov

      Sounds good Adriana. Love to know how it turned out.

      Reply

  8. Hanady | Recipe Nomad

    Yummy you had me at roasted bell peppers and then really got me at iroasted garlic! Two of my favs! Can’t wait to make this!

    Reply

    • Veena Azmanov

      Mine too Hanady. I love roasted garlic on it’s own as a spread.

      Reply

  9. Sara @ Modern Little Victories

    I love all of those ingredients and it looks delicious on that baguette!! Need ti try it!

    Reply

    • Veena Azmanov

      Hope you like it Sara. Thanks

      Reply

  10. Noel Lizotte

    Super simple and that’s got to be full of flavor! Can’t wait to try it!! i’m with your kids tho on the favorite: “crusty Baguette with roasted red pepper garlic tepenade topped with goats cheese slices and some basil.” That’s got to be my favorite way to eat tepenade too.

    Reply

    • Veena Azmanov

      yeah that sure is a huge hit in our home.. some how the flavor of goats cheese and roasted peppers is always a hit

      Reply

  11. Sarah @ Champagne Tastes

    Homemade tomato sauces are soooo much better aren’t they?! This one sounds delicious- I love all the ways you can use it!

    Reply

    • Veena Azmanov

      I think you will love this.. The roasted peppers are absolutely delish

      Reply

  12. Megan Marlowe

    Can I just say I would put this on everything! I love roasted red peppers and garlic so this sauce is screaming my name! I love to smear goat cheese on a baguette and top with roasted red peppers and roasted garlic. Next time, I’ll whip up your sauce and go for the tapenade!

    Reply

    • Veena Azmanov

      Sounds so yum Megan.. I love the sound of that goats cheese. My husband favorite sandwich is this tepenade with roasted Egg plant and Goats Cheese.

      Reply

  13. Pam Wattenbarger

    This sounds really tasty. I like how easy it is to make and how versatile it is! Perfect to keep on hand to make some appetizers or snacks for unexpected guests.Or just to make a quick snack!

    Reply

    • Veena Azmanov

      So great to have on hand Pam..I like to make quick snacks with it.

      Reply

  14. [email protected]

    Yummm. Love that it’s only three ingredients and they’re all my favorite things. I’m sure this would be great on so many things.Will be trying this one soon 🙂

    Reply

    • Veena Azmanov

      Absolutely Stephanie

      Reply

  15. Amy Katz from Veggies Save The Day

    This tepenade looks amazing! I’ve only ever bought it from the store. Now that I have your recipe, I will be making it at home!

    Reply

    • Veena Azmanov

      Happy to hear that Amy. Thanks

      Reply

  16. Marisa Franca @ All Our Way

    What a wonderful sauce to have on hand. It does look good on the crostini but I can see it enhancing a meat or seafood dish. It so simple yet I imagine the flavors are fantastic.

    Reply

    • Veena Azmanov

      That sounds so delicious Marisa. I have tried it with meat on sandwiches…. I think I’d love it on seafood too.

      Reply

  17. Byron Thomas

    In our home, we love everything with roasted red peppers. I can only think of the possibilities with this dish! I can’t wait to make it. I’ve never roasted garlic before, so that will be fun too!

    Reply

    • Veena Azmanov

      I know what you mean Byron.. We love roasted red peppers too..! You must try roasted garlic.. you will love it.

      Reply

  18. Laura

    This recipe looks delicious and seems so simple to make! I think spread on a toasted sourdough with a few olives is how I’ll be trying it!

    Reply

    • Veena Azmanov

      That sounds yum Laura. Enjoy !

      Reply

  19. Mark, CompassandFork

    I love the concentrated flavors of a tepenade and how a little goes a long way. And I have to agree with you about using red (bell) peppers. They are superior to the green varieties. Great looking recipe.

    Reply

    • Veena Azmanov

      Absolutely Mark.. Red Bell Peppers is the way to go on this one Thanks

      Reply

  20. valmg @ From Val's Kitchen

    I love recipes that are simple to make! I bet my oldest would enjoy dipping tortilla chips right in this, it sounds like a flavor he’d enjoy.

    Reply

    • Veena Azmanov

      Oh I love the sound of dipping tortilla chips in it.

      Reply

  21. Igor @ Cooking The Globe

    This tapenade looks amazing! It reminds me of Serbian Ajvar, it’s also made with roasted red peppers. Thanks for the recipe!

    Reply

    • Veena Azmanov

      You are very welcome.. Igor..yeah I’m sure there are a couple of version of this around the world. Some with sour cream too!

      Reply

  22. Michelle @ Vitamin Sunshine

    I love roasted garlic– this spread looks amazing. So many uses!

    Reply

    • Veena Azmanov

      Absolutely Michele.. You will love it.

      Reply

  23. Nancy | Plus Ate Six

    Just gorgeous! Love your idea of spreading it on pizzas and I bet it freezes well too which is perfect.

    Reply

    • Veena Azmanov

      Absolutely it will freeze well – ours gets over so soon we never have any too freeze!

      Reply

  24. Tina

    This looks like it would be great for a party! I’ll have to host one to serve this.

    Reply

    • Veena Azmanov

      Definitely great at a party. Thanks Tina… hope you enjoy it

      Reply

  25. Geoffrey @ Spoonabilities

    great tapenade, and love the pointer on how to roast garlic. That’s very helpful. thanks!!

    Reply

    • Veena Azmanov

      Thanks Geoffrey. yeah roasting garlic is easier than most people think.

      Reply

  26. Amanda

    I’ve never had roasted red pepper tapenade,,,only the olive kind and I loved it. I think I will like this red pepper and roasted garlic even more. I had no idea it was this easy! I’ll definitely be trying this soon. 🙂

    Reply

    • Veena Azmanov

      Oh it is so so easy!! You see it mostly in shops in bottles but that’s just what it is.. simple and easy

      Reply

  27. Tracy | Baking Mischief

    This looks amazing! I’m thinking of all the fabulous things I could serve it over, and bread with cheese sounds like the perfect way to start!

    Reply

    • Veena Azmanov

      Yeah my kids favorite is bread with cheese and pastrami too!

      Reply

  28. Platter Talk

    How pretty and tasty sounding. I buy this sort of thing at Trader Joe’s but now that I have a recipe, I’m going to make my own!

    Reply

    • Veena Azmanov

      Oh it’s so easy Dan.. You must make your own

      Reply

  29. Luci's Morsels

    This looks delicious and versatile.

    Reply

    • Veena Azmanov

      Thank you Luci – yeah very versatile

      Reply

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