Roasted Red Pepper Tapenade
3 garlic cloves, peeled
2 cups roasted sweet red peppers, drained
½ cup blanched almonds (recipe below)
⅓ cup Italian tomato paste
2 tablespoons Rouses Extra Virgin Olive Oil
¼ teaspoon salt
¼ teaspoon pepper
Minced fresh basil, for garnish
Nabisco Good Thins or baguette slices, for serving
In a small saucepan, bring 2 cups water to a boil. Add garlic; cook, uncovered, just until tender, around 6-8 minutes. Drain and pat dry.
Place red peppers, blanched almonds, tomato paste, oil, garlic, salt and pepper in a small food processor; process until blended. Transfer to a small bowl. Refrigerate at least 4 hours to allow flavors to blend.
Garnish with basil. Serve with Nabisco Good Thins or baguette slices.
Makes ½ cup
WHAT YOU WILL NEED
½ cup raw almonds
HOW TO PREP
Fill a small pan with water and bring to a boil. Add raw almonds and let them boil for exactly one minute. Drain the almonds immediately in a colander or strainer. Rinse with cold water to cool.