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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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.
Veena Azmanov
Oh I love the sound of dipping tortilla chips in it.
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!
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!
Michelle @ Vitamin Sunshine
I love roasted garlic-- this spread looks amazing. So many uses!
Veena Azmanov
Absolutely Michele.. You will love it.
Nancy | Plus Ate Six
Just gorgeous! Love your idea of spreading it on pizzas and I bet it freezes well too which is perfect.
Veena Azmanov
Absolutely it will freeze well - ours gets over so soon we never have any too freeze!
Tina
This looks like it would be great for a party! I'll have to host one to serve this.
Veena Azmanov
Definitely great at a party. Thanks Tina... hope you enjoy it
Geoffrey @ Spoonabilities
great tapenade, and love the pointer on how to roast garlic. That's very helpful. thanks!!
Veena Azmanov
Thanks Geoffrey. yeah roasting garlic is easier than most people think.
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. 🙂
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
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!
Veena Azmanov
Yeah my kids favorite is bread with cheese and pastrami too!
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!
Veena Azmanov
Oh it's so easy Dan.. You must make your own
Luci's Morsels
This looks delicious and versatile.
Veena Azmanov
Thank you Luci - yeah very versatile