Antipasto With Red Pepper Tapenade Recipe
Servings: 4
Ingredients
- 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)
Directions
- 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 extra-virgin extra virgin olive oil.
- Place roasted red peppers in a food processor with parsley. Place a few olives at a time under the flat of a knife and whack with the heal of your hand. Throw away olive pits. Add in olives to the food processor. Drain a few spoonfuls of capers and add in to processor. Pulse the processor and grind into a paste. Transfer to a small dish.
- Arrange tuna, artichokes, warm peppers, meats and cheeses on a platter and serve with charred bread and red pepper spread for all-evening snacking.
- This recipe yields 4 servings.
Adding to Planner
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 157g | |
| Recipe makes 4 servings | |
| Calories 406 | |
| Calories from Fat 298 | 73% |
| Total Fat 33.54g | 42% |
| Saturated Fat 12.0g | 48% |
| Trans Fat 0.0g | |
| Cholesterol 103mg | 34% |
| Sodium 1108mg | 46% |
| Potassium 240mg | 7% |
| Total Carbs 6.09g | 2% |
| Dietary Fiber 1.7g | 6% |
| Sugars 1.05g | 1% |
| Protein 20.7g | 33% |
