Roasted Red Pepper Tapenade

This twist on a classic gives a sweeter spread that you can use in the same way as ordinary tapenade.

Difficulty

Low

Time

15 min

Ingredients

Servings

8

175 g roasted red peppers, drained

45 g blanched almonds

1.5 garlic cloves

460 g water

55 g tomato paste

1 Tbsp olive oil

1 pinch salt

1 pinch pepper

Utensils

1 Saucepan small, Tri-Blade

Instructions

Stage 1

Add water and garlic into the small saucepan.

Bring to the boil and cook for 5 minutes.

Remove the garlic and pat dry.

Stage 2

Add cooked garlic, peppers, almonds, tomato paste, olive oil and seasoning into the Triblade beaker.

Use the Turbo function to process the mixture until smooth.

Chill for 2 hours.

 

Serve