Roasted Red Pepper Tapenade
This twist on a classic gives a sweeter spread that you can use in the same way as ordinary tapenade.
Ingredients
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
Instructions
STEP 1/2
Add water and garlic into the small saucepan.
Bring to the boil and cook for 5 minutes.
Remove the garlic and pat dry.
STEP 2/2
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
Roasted Red Pepper Tapenade
This twist on a classic gives a sweeter spread that you can use in the same way as ordinary tapenade.
Ingredients
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
Instructions
STEP 1/2
Add water and garlic into the small saucepan.
Bring to the boil and cook for 5 minutes.
Remove the garlic and pat dry.
STEP 2/2
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