Roasted Pepper Tapenade

Roasted Pepper Tapenade

1 lb of peppers
2 cups pitted kalamata olives
1 (3.25-ounce) jar capers, drained
4 garlic cloves, chopped
Freshly ground pepper, to taste

The original recipe called for 1 handful of basil chopped, 1/2 cup olive oil and 1 tablespoon of lemon juice. However, after mixing these ingredients together I liked the flavor and texture so much that I decided not to add anything else.


Preparation
1. Broil red pepper 3 inches from heat 15 minutes or until charred on all sides, turning occasionally. Place in a paper bag, seal, and let stand 10 minutes to loosen skins. Peel peppers, discard skin and seeds, and chop roughly.

2. Place roasted peppers, olives, capers, and garlic cloves in a food processor, and pulse until combined.

I think typically this is served on a crostini. I plan to mix part with some tomatoes sauce to create a puttanesca of sorts. I'm also thinking I'll thin some out with a bit of oil and use it as a sauce for chicken breast. I imagine it can also be used as a spread for a sandwich (maybe mozzarella with roasted red peppers and eggplant)