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Ingredients
- 7 oz marinated artichokes
- 1 whole roasted red pepper, skinned and seeded
- 1 whole roasted yellow pepper, skinned and seeded
- 3 1/2 oz (100 g) large green olives
- 3 1/2 oz (100 g) kalamata olives
- 3 1/2 oz (100 g) canned jalapeno peppers (can use 1/2 can)
- 1 clove garlic, minced
- 7 oz chevre cheese
Details
Servings 8
Preparation
Step 1
Combine all ingredients in a food processor, and pulse until well blended and a chunky paste has formed. Spoon tapenade on toast points, sliced baguettes or a favourite cracker.
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