This is one of those “raid the pantry” kind of recipes. You may already have everything you need to whip this up quickly for the holidays. With those festive colors, it’s perfect for this time of year.
Roasted Red Pepper and Artichoke Tapenade
3 T. extra virgin olive oil, divided
1/2 medium onion, chopped
3 cloves garlic, coarsely chopped
12oz. jar roasted red peppers, drained
8.5oz. can artichoke hearts, drained (quartered is fine)
3 T. fresh parsley
1 T. fresh basil leaves
2 t. red wine vinegar
salt and pepper to taste
red pepper flakes, optional
In a medium sauté pan, heat 1 T. of olive oil over medium high heat. Sauté the onions for about 3 minutes then add the garlic. Continue to sauté for another 2 minutes, or until the onions are a bit soft. Add the red peppers and the artichoke hearts. Cook for about 4 to 5 minutes, just to get the flavors to combine and to get some of the moisture out of the mixture.
In a food process with the blade attachment, pulse the red pepper and artichoke mixture along with the parsley and basil about 5 or 6 times or until it has all combined and is coarsely chopped.
Once done, scrape it into a medium bowl and add the remaining olive oil, vinegar, salt and pepper and mix to combine. Cover with plastic wrap and refrigerate for a few hours and up to several days until ready to serve.
I like to serve this with a drizzle of more extra virgin olive oil and a sprinkle of red pepper flakes. Serve with crostini (see below), crackers or pita chips.
Crostini
Notes:
- If I am making the crostini beforehand, I store them in zipper bags once they are completely cooled, but just before serving, I like to throw them in a warm oven (just pile them on a baking sheet…no need to single layer them) just for about a minute.
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