Ingredients
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
Description
Food Network
View Full Recipe
Join Recipe Bridge
Sign up with the click of a button
Signup with Facebook Sign in with Twitter