Sweet roasted red bell peppers combined with toasted pine nuts and garlic makes for a perfectly cool spread for crackers, fresh veggies, and more.
- 4 red bell peppers, washed, dried, and quartered with core removed
- 3 tablespoons olive oil
- 3 cloves garlic, peeled
- 1/3 cup pine nuts
- 1/3 cup tomato paste
- 3 tablespoons fresh basil, minced
- Salt to taste
- Preheat oven to 500° or turn on the broiler.
- Set aside a medium-sized airtight container.
- Place quartered red peppers onto a medium baking sheet that’s been lined with parchment paper. Drizzle peppers with olive oil.
- Place the tray on the middle rack of the oven. Watch carefully as the peppers begin to blister and turn black, about 2-3 minutes Once blistered, remove tray from the oven.
- Use tongs or a fork to peel and remove the skins, then transfer the skinned peppers to an airtight container. Cover and let sit for 30 minutes.
- Meanwhile, use a small pan to dry roast garlic cloves and pine nuts over medium heat until lightly toasted, about 3 minutes.
- When ready, transfer peppers, garlic cloves, pine nuts, tomato paste, and fresh basil into a food processor. Blend until combined. Season with salt to taste.
- Transfer tapenade to a serving dish and pair with freshly cut vegetables, toasted baguette chunks, and crackers.