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Roasted Red Pepper & Sun Dried Tomato Tapenade

Pantry staples like roasted red peppers and sun-dried tomatoes make this a great anytime appetizer.

Ingredients

    • 1/2 cup (125 mL) sun-dried tomatoes in oil
    • 1/2 cup (125 mL) loosely packed fresh parsley
    • 1 garlic cloves, peeled
    • 1/3 cup (75 mL) pitted kalamata olives, drained
    • 1/4 cup (50 mL) walnut halves, toasted
    • 2 tbsp (30 mL) olive oil
    • 1 tbsp (15 mL) balsamic vinegar
    • 1 cup (250 mL) jarred roasted red peppers, drained and patted dry

Directions

  1. Drain tomatoes using small Stainless Mesh Colander. Place tomatoes in (1-cup/250-mL) Prep Bowl. Microwave on HIGH 15–-20 seconds or until tomatoes are slightly softened.
  2. Combine parsley, garlic, olives and walnuts in Manual Food Processor. Cover and pump handle until coarsely chopped. Add tomatoes, oil and vinegar; process until coarsely chopped. Add peppers; process to desired consistency, removing lid and scraping down sides of bowl as necessary using Mini Mix ‘N Scraper®.