Antipasto with Red Pepper Tapenade

Recipe courtesy Rachael Ray

Show: 30 Minute MealsEpisode: 30-Minute 101

Rated: 5 stars out of 5Rate itRead users' reviews (6)

RECIPE
COMMENTS & REVIEWS(6)

Prep Time:
10 min
Level:
Easy
Yield:
4 servings

Times:

Prep: 10 min
Inactive Prep: --
Cook: --
Total:: 10 min

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Ingredients

Red Pepper Tapenade and Charred Bread:

1/2 loaf day old crusty bread, sliced *
2 large cloves garlic, cracked
Extra-virgin olive oil, for drizzling
1 (16 to 18-ounce) jar roasted red peppers, drained
1/4 cup parsley leaves, a couple of handfuls
1/4 cup black oil-cured olives, 20 olives
2 tablespoons capers, drained

Antipasto:

Italian tuna in oil, 4 ounces
1 jar marinated artichokes, 6 ounces
Hot peppers, cheery peppers, Banana peppers or pepperoncini
1/2 pound sliced Italian deli meats, such as hot or sweet sopressata, Genoa salami
1/2 pound assorted Italian cheeses, sliced or cubed, such as asiago, provolone, pepato black pepper cheese, smoked mozzarella, red pepper flake sheep's milk cheese -- these are my favorites, choose a few like to keep on hand

Directions

If your slices are wider than a few inches, cut each slice in 1/2. Char pieces of bread under hot broiler to toast and crisp. Rub with cracked garlic and drizzle bread with extra-virgin olive oil.

Place roasted red peppers in a food processor with parsley. Place a few olives at a time under the flat of a knife and whack with the heal of your hand. Discard olive pits. Add olives to the food processor. Drain a few spoonfuls of capers and add to processor. Pulse the processor and grind into a paste. Transfer to a small dish.

Arrange tuna, artichokes, hot peppers, meats and cheeses on a platter and serve with charred bread and red pepper spread for all-evening snacking.

* Often I will freeze 1/2 a loaf, defrost it in the morning the day I want to use it, then prepare crostini or bruschetta with it.

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Comments & Reviews

recipe Antipasto with Red Pepper Tapenade
Gail Metuchen, NJ 11-13-2008
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tasted great
Rated: 5 stars out of 5

Simple easy. Would be great on a sanwich or burger.
recipe Antipasto with Red Pepper Tapenade
Janet Rohrersville, MD 06-05-2007
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Great with artichokes
Rated: 5 stars out of 5

I never use jarred roasted bell pepper, either. Roast them yourself, for the best taste. The first time I made this, I... simply served it with grilled, crusty bread. I did the same the 2nd time, but added a jar (jarred is just fine) of marinated artichoke hearts, chopped, using a little of the marinade. It was even tastier. I love this recipe, it's versatile.Read more
recipe Antipasto with Red Pepper Tapenade
Jocelyn Weymouth, MA 09-30-2006
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more of a spread
Rated: 3 stars out of 5

The "tapenade" had great flavor, although it really didn't come out like any tapenade I'd had before. My guests all agreed... it would be a great base for a chicken marinade, and I think they're right.Read more
recipe Antipasto with Red Pepper Tapenade
Anonymous 06-15-2006
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Quick and Tasty
Rated: 5 stars out of 5

Loved the taste and how quick and easy it was. Definitely will make again!
recipe Antipasto with Red Pepper Tapenade
Ana Lakeland, FL 04-18-2006
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Red Pepper Tapenade
Rated: 5 stars out of 5

Fantastic!
recipe Antipasto with Red Pepper Tapenade
K san francisco, CA 08-25-2004
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Great Tapenade!
Rated: 5 stars out of 5

The tapenade was easy and really good--the red peppers really balance it out. You can do an antipasto platter a million ways,... so I didn't include the tuna or artichokes. I roasted my own peppers--I don't ever use jarred peppers. The platter consisted of two types of salami, three cheeses, chopped up yellow and red peppers, grilled bread and the tapanade. It was a hit!Read more