Roasted Red Pepper Garlic Tapenade

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.

Table of Content

• Ingredients and substitutes
• Step by step instructions
• Here's a little step by step on how to roast garlic
• You may also like
• Printable Recipe
• Join the conversation

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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

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 tablespoon 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

You may also like

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Printable Recipe