Veena Azmanov

Cake Artist and Food Enthusiast

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Roasted Red Pepper Garlic Tapenade – Just Three Ingredients

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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

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.

 

Print
Course Appetizer
Cuisine Italian
Keyword Roasted garlic and red pepper tapenade, Tapenade recipe
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings 1 cup
Calories 71 kcal
Author Veena Azmanov

Ingredients - Choose (Metric or US Customary) below

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

Instructions

Roast Red Peppers

  1. Wash and clean red peppers 
  2. Cut in half and de-seed
  3. Line a baking tray with aluminium foil
  4. Place peppers skin side down on the foiled tray
  5. Bake in a preheated oven at 200 C / 400 F for about 30 minutes turning them skin side up about half way thru
  6. When roasted the skin will be black. 
  7. Take it out from the oven 
  8. Leave them on the baking tray lined with aluminum foil

  9. Gather the corners of the aluminum foil up overwrapping the red peppers completely

  10. Let cool wrapped for about 10 minutes - this will help the skin just peel off the peppers.
  11. After 10 minutes skin the red peppers - cooling them wrapped helps separate the skin from the flesh. 

Roast Garlic

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

Make the Tapenade

  1. Place the red peppers and roasted garlic in a food processor
  2. Pulse for a few seconds 
  3. Add salt and pepper to taste.
  4. Then pour in the olive oil slowly while still processing.
  5. Taste for seasoning before you transfer to a jar 
  6. Place in the fridge until ready to use. 
  7. This will stay fresh in the fridge for up to two weeks. 
Nutrition Facts
Roasted Red Pepper Garlic Tapenade
Amount Per Serving (93 g)
Calories 71 Calories from Fat 43
% Daily Value*
Total Fat 4.8g 7%
Saturated Fat 0.7g 4%
Trans Fat 0g
Polyunsaturated Fat 4.1g
Monounsaturated Fat 0g
Cholesterol 0mg 0%
Sodium 4mg 0%
Potassium 0mg 0%
Total Carbohydrates 6.3g 2%
Dietary Fiber 1.8g 7%
Sugars 3.7g
Protein 1.1g 2%
Vitamin A 0%
Vitamin C 0%
Calcium 0%
Iron 0%
* Percent Daily Values are based on a 2000 calorie diet.

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Looking for inspiration for your next dinner party ideas? Thanksgiving, Christmas or Easter Dinner ideas. I think you will love my collection of recipes to entertain.
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A celebration feast can be the perfect time to show off your cooking skills. But with recipes as easy as these that is as easy as one two three. Try simple appetizers like swiss chard patties to exotic dinners like roast leg of lamb and side dishes like mushrooms quiches and desserts like pecan pie or Bavarian creams

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Comments

  2. 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

  3. 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

  10. 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

  12. 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

  13. 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

  17. 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

  26. 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

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