roasted red pepper tapenade
Posted by thelushers on Mar 4, 2010 in appetizers |
the perfect crispy, tangy compliment to creamy white bean soup.
& it adds a great red punch to an otherwise beige dish.
very slightly adpated from williams-sonoma
olive oil
1 cup roasted red peppers (jarred or canned)
2 tablespoons flat leaf parsley, finely chopped
1 teaspoon red wine vinegar
pinch red pepper flakes
1/2 teaspoon honey
salt & pepper
1. in the bowl of a food processor, or the blending cup of an immersion blender, chop the roasted red peppers. stir in salt, a little olive oil, parsley, vinegar, red pepper flakes, honey & black pepper.
2. serve with toasted bread, or other tasty, crispy things.
Related posts:
