A tapenade is a must have for easy sandwich spreads, tortilla wraps, and appetizers. This roasted red pepper garlic tapenade is our family's favorite, super easy, quick and simple to make. You will be totally addicted to it.
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.
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.
And, below is the kids' favorite - crusty baguette with roasted red pepper garlic tapenade topped with goat cheese slices and some basil.
Ingredients and substitutes
- Red Peppers - Well, people say all peppers are the same. But, I think red pepper is better and it tastes really delicious when roasted. I have not tried it yet with yellow or orange peppers.
- 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 that you absolutely love.
Wanna use a flavored olive oil? You can - I have tried the avocado oil as well as chilly flavored olive oil and yes.... yum.
Step by step instructions (pin)
Wouldn't that make a beautiful appetizer for Valentine's Day?
Or this as well, any date night appetizer - right?
NOTE: The ratio of red peppers to garlic is totally based on your own personal preference. You can adjust quantity to your taste.
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 / 390 F for about 30 minutes turning them skin side up about half way through.
- 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 / 390 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 ¼ 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
Don't forget to save this recipe on Pinterest for later. You can also find a collection of my tutorials and recipes here on Pinterest.
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 (6 ) Red pepper large
- 2 (2 ) Garlic bulbs
- ¼ cup (60 ml) Olive oil
- Salt and pepper to taste
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 ¼ 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.
Nutrition Information
Serving: 93gCalories: 71kcalCarbohydrates: 6.3gProtein: 1.1gFat: 4.8gSaturated Fat: 0.7gPolyunsaturated Fat: 4.1gMonounsaturated Fat: 0gTrans Fat: 0gCholesterol: 0mgSodium: 4mgPotassium: 0mgFiber: 1.8gSugar: 3.7gVitamin A: 0IUVitamin C: 0mgCalcium: 0mgIron: 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
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Victoria
Tried this recipe last week and everybody loved it. Thank you so much.
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.
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.
Veena Azmanov
That is so true Sandhya. Its very versatile
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 🙂
Veena Azmanov
Me too... I can have a complete dinner with just this tepenade and crusty bread
Julie | Bunsen Burner Bakery
Looks so good! Perfect to keep on hand for unexpected company - serve with a slice of crusty bread!
Veena Azmanov
Absolutely Julie Thanks
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 😉
Veena Azmanov
I'm sure you will love it Nathalie - Thanks
Sara @ Modern Little Victories
I love all of those ingredients and it looks delicious on that baguette!! Need ti try it!
Veena Azmanov
Hope you like it Sara. Thanks
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!!
Veena Azmanov
Absolutely Priya.. any bread just works perfectly
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.
Veena Azmanov
Sounds good Adriana. Love to know how it turned out.
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!
Veena Azmanov
Mine too Hanady. I love roasted garlic on it's own as a spread.