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.
6(6 )Red pepper large
2(2 )Garlic bulbs
Salt and pepper to taste
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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.
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 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.
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