Roasted Red Pepper & Caper Tapenade

This delicious spread is one of Chef Jamie’s most requested recipes from our Vino & Olio tasting experience and makes wonderful use of those summer red peppers from the garden!

Ingredients
4 each red peppers
¼ cup capers
1 each shallot, minced
1 cup Round Pond Meyer Lemon Olive Oil
1 each lemon, juiced
1 tsp salt

Toss red pepper is in olive oil and roast until the skin blisters at 450F.  Take out of the oven and place in a mixing bowl and cover with plastic wrap.  Let the peppers steam until they are cool.  Next, peel the skins off and take seeds out of the peppers.  Place the peppers in a food processor with all the other ingredients except the lemon oil.  Turn on and slowly add the lemon oil until all incorporated.  Continue to puree for 1 minute and then serve with fresh bread, crudité, or crackers.  Enjoy!

Leave a Reply

Your email address will not be published. Required fields are marked *

Post comment