roasted red pepper tapenade

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.

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