Not a fan of classic tapenade? Then this Artichoke and Roasted Red Pepper Tapenade is for you! Made from pantry staples, it’s packed with bright and salty flavor in under 5 minutes!
“On the first day of Christmas my true love gave to me, a partridge in a pear tree”… Ok, I don’t have a partridge in a pear tree for you but a much more practical gift I think – holiday appetizers!!! Over the next couple of weeks I’ll be sharing some of my fool proof holiday appetizers – like this 15 minute Artichoke and Roasted Red Pepper Tapenade.
Ok, so why appetizers? If you’ve been reading this blog for a while, you know I love appetizers. I can easily and happily!! spend an entire afternoon creating them for a party. But at this time of year, well – that just ain’t gonna happen! But as someone who refuses to buy the standard crudite platter this begs the question – what am I going to make to serve/schlep to the next holiday get together??
So, with that question in mind, I set out to create a “play list” of appetizers that (a) take less than 30 minutes to assemble; and (b) can be made from things that I generally always have on hand in my pantry and refrigerator. With this list, hosting an appetizer party is a snap (and yes, I’ll be tackling that subject too!) and I’m never at a loss of what to bring to the next get together – and neither will you!!!
First up – this Artichoke and Roasted Red Bell Pepper Tapenade. Tapenade, in my humble opinion is one of the great party dips/spreads – it’s easy to make from things I normally have in my pantry and fridge and I can make a big batch in a few minutes.
But it’s not ideal for my vegetarian friends – which is one of the reasons I love this version – marinated artichoke hearts, roasted red bell peppers, capers, garlic, parmesan and parsley with a little lemon juice and olive oil – and not an anchovy in sight.
And um… the colors? Kinda festive, don’t you think???
Looking for another quick appetizer to add to your holiday playlist? How about Roasted Shrimp with Creamy Citrus Aioli?
Artichoke and Roasted Red Pepper Tapenade
- 1 - 8 oz. jar marinated artichoke hearts drained
- 1 - 12 oz. jar roasted red bell peppers drained
- 1/2 cup chopped parsley
- 4 garlic cloves chopped
- 1/2 cup grated parmesan cheese
- 1/4 cup capers drained
- 1 Tbsp. fresh lemon juice
- 2 Tbsp. extra virgin olive oil
- Combine all the ingredients in the bowl of a food processor. Pulse until the mixture is finely chopped but not pureed. Transfer to a serving bowl.
So stay tuned…. I’ve got some boozy pecans coming up!!!