Roasted Pepper & Artichoke Tapenade

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Ingredients

• 1-7 oz. jar roasted red peppers, drained, coarsely chopped
• 1-6 oz. jar artichoke hearts, drained, coarsely chopped
• 1/2 c. minced fresh parsley
• 1/2 c. freshly grated Asiago cheese
• 1/3 c. olive oil
• 1/4 c. drained capers
• 4 garlic cloves, chopped
• 1 Tbls. fresh lemon juice

Details

Servings 2

Preparation

Step 1

Combine all ingredients in food processor. Process using on/off turns until mixture is well blended and finely chopped. Season to taste with salt and pepper. Can be made one day ahead. Cover and refrigerate until use.

Spread on party rye, or crisp Italian bread.