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a bowl of roasted red pepper tapenade surrounded by crusty bread slices on a wide horizontal board, glossy spread and olive oil drizzle, natural light, shallow depth of field, landscape orientation

Roasted Red Pepper Tapenade

Spread made from roasted red peppers, olives, and capers served with crusty bread.
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Prep Time 10 minutes
Total Time 10 minutes
Servings: 8 servings
Ingredients Method Notes

Ingredients
  

  • 1 cup roasted red peppers drained
  • 1/2 cup kalamata olives pitted
  • 1 tbsp capers
  • 1 clove garlic
  • 2 tbsp olive oil
  • 1 tbsp lemon juice
  • crusty bread for serving

Method
 

  1. Add the roasted peppers, olives, capers, garlic, and lemon juice to a food processor.
  2. Pulse until coarsely chopped.
  3. Drizzle in the olive oil and pulse again to a chunky spread.
  4. Transfer to a bowl and serve with crusty bread or crackers.

Notes

Make it a day ahead so the flavors deepen.