Roasted Red Pepper, Sundried Tomatoes & Black Olive Tapenade - sweetly savoury
Not everyone loves olives but I do. This tapenade is a a great with some bread or crackers. And it’s very handy to add into lasagnes or that type of dish.
This recipe is sweeter than a classic tapenade opting roasted red peppers, sundried tomatoes and a pinch of Cayenne pepper rather than capers and anchovies. This is also a vegan friendly option.
One change I sometimes make to this is to add in capers with a teaspoon of their brine, instead of adding in a little red wine vinegar.
Roasted Red Pepper, Sundried Tomatoes and Black Olive Tapenade
Yield: ~ 300g tapenade
Suitable for: Gluten-free diet
Ingredients:
- 180g black olive, pitted
- ~8 sundried tomatoes
- 1 large red bell pepper, roasted & skinned
- 1 - 2 tbsp extra virgin olive oil
- 1 - 2 tsp red wine vinegar
- ¼ tsp Cayenne pepper
Instructions:
Roast the bell pepper
To roast and skin the pepper, cover with oil and roast in a hot oven until the skin is burnt and blistered. Then give it 10 minutes to cool and you will be able to easily pick the skin (and any very charred bits) off with your fingers.Put in a mixer ∧ mix
Place all the ingredients in a food mixer and pulse until you have a tapenade consistency.
Enjoy!
