Roasted pepper-olive tapenade
1
Points®
Total time: 8 min • Prep: 5 min • Cook: 3 min • Serves: 4 • Difficulty: Easy
Buttery Castelvetrano olives and sweet red peppers make for a milder take on the typical olive-anchovy tapenade. It’s delicious smeared onto toasted baguette slices, or as a veggie dip.
Ingredients
Garlic
1 clove(s)
Castelvetrano olives
16 olive(s), pitted, halved
Roasted red peppers (packed in water)
⅔ cup(s), chopped
Rosemary
1½ tsp, finely chopped
Instructions
1
Place the garlic clove in a mini food processor; process until finely chopped. Add the olives; pulse until finely chopped. Add the roasted peppers and rosemary; pulse until finely chopped and well combined. Spoon the tapenade into a bowl and serve.
2
Serving size: about 3 tbsp
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