Antipasto with Red Pepper Tapenade

Deselect All

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