Email to Bones      

Recipe Categories: billk54's HOME PAGEAPPETIZERS Appetizers_2 BBQ BEVERAGES Beverages_2 Biscuits BREAD Bread_2 Bread_3 BREAKFAST Breakfast_2 Breakfast_Fruit CAKESandPIES Cakes_Pies_4 Cakes_Pies_6 Cakes__Pies_2 Cakes__Pies_3 Cake_Pies_5 CANDY CASSEROLES Casseroles_2 Chicken Chicken_2 Chicken_Wings Chinese Christmas Christmas_2 COOKIES Cookies_2 Cookies_3 CookingTerms Cooking_Tips Cookout CROCKPOT Crockpot_2 DESSERTS Desserts_2 Desserts_3 DIABETIC Dips Doughnuts EasterBread EGGS ETHNIC FISHandSEAFOOD FoodSubstitutes FROSTINGS Gelato Gifts_in_a_Jar Italian Italian_2 JAMSandJELLIES LOWFAT Magic_Bullet_Recipes MARINADES Measurements MEATS Meats_2 Misc Pampered_Chef_Recipes PASTA PASTASALAD PASTRIES Pastry_Crusts Pickles PIZZA Potatoes POULTRY RICE SALADandDRESSING Salads_Dressings_2 SANDWICHES SAUCES Seasining SNACKS SOUPSandSTEWS Spreads Stuffing Trifle VEGETABLES

Roasted Red Pepper & Artichoke Tapenade




Source of Recipe


Internet


List of Ingredients




1 14 oz. jar of roasted red peppers
1 6 oz. jar of marinated artichoke hearts
1/2 cup chopped flat-leafed parsley
1/2 cup grated parmesan
1/4 cup extra virgin olive oil
1/4 cup capers (drained)
4 medium garlic cloves, minced
1 T lemon juice



Recipe



Drain peppers and coarsley chop. Drain marinated artichoke hearts and coarsley chop. Combine all ingredients (except capers) in food processor. Process using on/off until mixture is well blended and finely chopped. Stir in capers. Season to taste with kosher salt and freshly ground black pepper. Cover and refrigerate. Will keep well for 3 days. Bring to room temperature before serving. Excellent appetizer. Serve on brushetta or serve with homemade tortilla chips.