Page 123 - 15-43 Feb 13 2019
P. 123
Roasted Red
Pepper Tapenade
"Roasted red peppers, artichoke hearts and garlic are the main
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INGREDIENTS DIRECTIONS
1 (7 ounce) jar roasted red peppers, In the bowl of a food processor,
drained and chopped combine the red peppers, artichoke
1 (6 ounce) jar marinated artichoke hearts, cilantro, Parmesan cheese,
hearts, drained and chopped olive oil, capers, garlic, and lemon
1/2 cup minced fresh cilantro MXLFH 3XOVH XQWLO ¿QHO\ FKRSSHG DQG
FXS IUHVKO\ JUDWHG 3DUPHVDQ FKHHVH the mixture is blended. Transfer
1/3 cup olive oil to a serving bowl and season to
1/4 cup drained capers taste with salt and pepper. Cover
4 cloves garlic, chopped and refrigerate for at least 2 hours
1 tablespoon fresh lemon juice EHIRUH VHUYLQJ WR EOHQG WKH ÀDYRUV
salt and pepper to taste
Prep
15 min
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2 h 15 min
February 13 '19 # 0'' /$) ǚǔǛǻǖǛǚǻǓǔǕǖ ȗ 222ǻ2$'' 0'' /$)ǻ *( Y-2
