Antipasto with Red Pepper Tapenade

• 1/2 loaf day old crusty bread, sliced *
• 2 large cloves garlic, cracked
• Extra-virgin olive oil, for drizzling
• 1 (16 to 18-ounce) jar roasted red peppers, drained
• 1/4 cup parsley leaves, a couple of handfuls
• 1/4 cup black oil-cured olives, 20 olives
• 2 tablespoons capers, drained
• Italian tuna in oil, 4 ounces
• 1 jar marinated artichokes, 6 ounces
• Hot peppers, cheery peppers, Banana peppers or pepperoncini
• 1/2 pound sliced Italian deli meats, such as hot or sweet sopressata, Genoa salami
• 1/2 pound assorted Italian cheeses, sliced or cubed, such as asiago, provolone, pepato black pepper cheese, smoked mozzarella, red pepper flake sheep's milk cheese -- these are my favorites, choose a few like to keep on hand

1. If your slices are wider than a few inches, cut each slice in 1/2.
2. Char pieces of bread under hot broiler to toast and crisp.
3. Rub with cracked garlic and drizzle bread with extra-virgin olive oil.
4. Place roasted red peppers in a food processor with parsley.
5. Place a few olives at a time under the flat of a knife and whack with the heal of your hand.
6. Discard olive pits.
7. Add olives to the food processor.
8. Drain a few spoonfuls of capers and add to processor.
9. Pulse the processor and grind into a paste.
10. Transfer to a small dish.
11. Arrange tuna, artichokes, hot peppers, meats and cheeses on a platter and serve with charred bread and red pepper spread for all-evening snacking.
12. * Often I will freeze 1/2 a loaf, defrost it in the morning the day I want to use it, then prepare crostini or bruschetta with it.

crusty bread, garlic, extravirgin olive oil, red peppers, parsley, black oil, capers, italian tuna, artichokes, peppers, italian deli, italian cheeses

Taken from www.foodnetwork.com/recipes/rachael-ray/antipasto-with-red-pepper-tapenade-recipe.html (may not work)