Red Pepper Tapenade And Charred Bread

Total Time: 15 mins Preparation Time: 15 mins

Ingredients

• Servings: 4
• 8 ounces bread, sliced (crusty)
• 2 large garlic cloves, cracked
• extra virgin olive oil, for drizzling
• 16 ounces roasted red peppers, drained
• 1/4 cup fresh parsley leaves, a couple of handfuls
• 1/4 cup black olives (oil-cured- 20 olives)
• 2 tablespoons capers, drained

Recipe

• 1 if your bread slices are wider than a few inches, cut each slice in 1/2. char pieces of bread under hot broiler to toast and crisp.
• 2 rub with cracked garlic and drizzle bread with extra-virgin olive oil.
• 3 place roasted red peppers in a food processor with parsley.
• 4 place a few olives at a time under the flat of a knife and whack with the heal of your hand. discard olive pits. add olives to the food processor.
• 5 drain a few spoonfuls of capers and add to processor. pulse the processor and grind into a paste.
• 6 transfer to a small dish.