Antipasto with Red Pepper Tapenade


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


  • 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


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