Red Pepper Tapenade and Charred Bread
Transform your appetizer game with this vibrant Red Pepper Tapenade and Charred Bread—a bold and savory dish that’s perfect for hosting or snacking. Sweet, smoky roasted red bell peppers are blended with tangy Kalamata olives, briny capers, fresh parsley, and a hint of garlic, creating a Mediterranean-inspired tapenade bursting with flavor. Paired with slices of crusty rustic bread, perfectly charred for a smoky crunch, this dish is as satisfying as it is simple to prepare. Ready in just 35 minutes, it’s an effortless yet elegant addition to any table. Ideal for sharing, this recipe combines wholesome ingredients and bold textures, making it a must-try for lovers of dips, spreads, and Mediterranean cuisine. Whether enjoyed as a standalone snack or part of a larger spread, this recipe delivers a flavor-packed experience every time.
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Recipe Information
Ingredients
- 3 large red bell peppers
- 0.5 cup pitted Kalamata olives
- 2 tablespoons capers
- 2 cloves garlic
- 2 tablespoons fresh parsley
- 1 tablespoon lemon juice
- 3 tablespoons extra virgin olive oil
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 1 loaf rustic bread (e.g., sourdough or baguette)
- 2 tablespoons olive oil (for brushing bread)
Instructions
Preheat the oven to broil or set an open flame to high on a gas burner.
Place the red bell peppers directly under the broiler or over the flame, turning occasionally, until the skin is charred and blistered on all sides (about 10 minutes).
Transfer the charred peppers to a bowl and cover with plastic wrap to steam for 5 minutes. This will make the skin easier to remove.
Once the peppers are cool enough to handle, peel off the skin, remove the seeds, and roughly chop the flesh.
In a food processor, combine the roasted red peppers, Kalamata olives, capers, garlic, parsley, lemon juice, olive oil, salt, and black pepper.
Pulse the mixture until it reaches a coarse yet spreadable texture. Taste and adjust seasoning if necessary. Set the tapenade aside.
Slice the rustic bread into 1-inch-thick slices.
Heat a grill pan or regular skillet over medium-high heat. Brush both sides of the bread slices with olive oil.
Place the bread slices on the hot pan and cook for 1-2 minutes per side, or until grill marks form and the bread is nicely charred.
Serve the red pepper tapenade in a bowl alongside the charred bread slices. Optionally garnish with additional parsley for presentation.
Nutrition Facts
Calories |
2269 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 101.8 g | 131% | |
| Saturated Fat | 15.8 g | 79% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 5995 mg | 261% | |
| Total Carbohydrate | 295.1 g | 107% | |
| Dietary Fiber | 26.8 g | 96% | |
| Total Sugars | 25.3 g | ||
| Protein | 48.3 g | 97% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 243 mg | 19% | |
| Iron | 15.7 mg | 87% | |
| Potassium | 1972 mg | 42% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
