Antipasto With Red Pepper Tapenade Recipe


  • 1/2 loaf day-old crusty bread sliced
  • 2 lrg garlic cloves cracked
  •     Extra-virgin extra virgin olive oil for drizzling
  • 1 jar roasted red peppers - (16 to 18) liquid removed
  • 1/4 c. parsley leaves
  • 1/4 c. black oil-cured olives - (20 olives)
  • 2 Tbsp. capers liquid removed
  •     Italian tuna in oil 4 ounces
  • 1 jar marinated artichokes - (6 ounce)
  •     Warm peppers, cherry peppers, banana
  •     peppers or possibly pepperoncini
  • 1/2 lb sliced Italian deli meats
  •     (such as warm or possibly sweet sopressata, Genoa salami)
  • 1/2 lb assorted Italian cheeses sliced or possibly cubed
  •     (such as asiago, provolone, pepato
  •     black pepper cheese, smoked mozzarella, red pepper flake sheep's lowfat milk cheese)


If Your Slices Are Wider Than A Few Inches, Cut Each Slice In 1/2. Char Pcs Of Bread Under Warm Broiler To Toast And Crisp. Rub With Cracked Garlic And Drizzle Bread With…

Cook Eat Share Favicon Cook Eat Share
View Full Recipe

Found Country:US image description
Back to top