Roasted Red Pepper Tapenade
- 3 garlic cloves peeled
- 2 cups roasted sweet red peppers drained
- 1/2 cup blanched almonds
- 1/3 cup tomato paste
- 2 tablespoons olive oil
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- Minced fresh basil
- Toasted French bread baguette slices or water crackers
- In a small saucepan, bring 2 cups water to a boil. Add garlic; cook, uncovered, just until tender, 6-8 minutes. Drain and pat dry. Place red peppers, almonds, tomato paste, oil, garlic, salt and pepper in a small food processor; process until blended. Transfer to a small bowl. Refrigerate at least 4 hours to allow flavors to blend.
- Sprinkle with basil. Serve with baguette slices.
Sodium: 640mgCalcium: 39mgVitamin C: 19mgVitamin A: 349IUSugar: 2gFiber: 2gPotassium: 219mgCalories: 94kcalTrans Fat: 1gSaturated Fat: 1gFat: 8gProtein: 3gCarbohydrates: 5gIron: 1mg
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