Roasted Red Pepper and Artichoke Tapenade

Roasted Red Pepper and Artichoke Tapenade

prep time

minutes
cook time

minute
servings
2
cups

Ingredients













Cooking Instructions

1

Place all ingredients except gouda in bowl of food processor or blender. Pulse a few times to break down and evenly incorporate all ingredients. Taste and adjust seasonings. Tapenade should have a slightly chunky consistency and not be completely pureed. Transfer to bowl and cover tightly with plastic wrap.


2

Refrigerate at least 2 hours or overnight, allowing flavors to develop. Serve cold or at room temperature.


3

Pairing notes: The bright flavors of this easy spread pair perfectly with Wisconsin aged white cheddar on a cheese board. Combining jarred and canned ingredients--such as roasted red peppers and artichoke hearts–with fresh herbs and lemon makes a great way to pair cheese with vegetables any time of year.


Ingredients













Cooking Instructions

1

Place all ingredients except gouda in bowl of food processor or blender. Pulse a few times to break down and evenly incorporate all ingredients. Taste and adjust seasonings. Tapenade should have a slightly chunky consistency and not be completely pureed. Transfer to bowl and cover tightly with plastic wrap.


2

Refrigerate at least 2 hours or overnight, allowing flavors to develop. Serve cold or at room temperature.


3

Pairing notes: The bright flavors of this easy spread pair perfectly with Wisconsin aged white cheddar on a cheese board. Combining jarred and canned ingredients--such as roasted red peppers and artichoke hearts–with fresh herbs and lemon makes a great way to pair cheese with vegetables any time of year.


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