Antipasto With Red Pepper Tapenade Recipe

• 1/2 loaf day-old crusty bread sliced
• 2 lrg garlic cloves cracked Extra-virgin extra virgin olive oil for drizzling
• 1 jar roasted red peppers - (16 to 18) liquid removed
• 1/4 c. parsley leaves
• 1/4 c. black oil-cured olives - (20 olives)
• 2 Tbsp. capers liquid removed Italian tuna in oil 4 ounces
• 1 jar marinated artichokes - (6 ounce) Warm peppers, cherry peppers, banana peppers or possibly pepperoncini
• 1/2 lb sliced Italian deli meats (such as warm or possibly sweet sopressata, Genoa salami)
• 1/2 lb assorted Italian cheeses sliced or possibly cubed (such as asiago, provolone, pepato black pepper cheese, smoked mozzarella, red pepper flake sheep's lowfat milk cheese)

1. If your slices are wider than a few inches, cut each slice in 1/2.
2. Char pcs of bread under warm broiler to toast and crisp.
3. Rub with cracked garlic and drizzle bread with extra-virgin 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. Throw away olive pits.
7. Add in olives to the food processor.
8. Drain a few spoonfuls of capers and add in to processor.
9. Pulse the processor and grind into a paste.
10. Transfer to a small dish.
11. Arrange tuna, artichokes, warm peppers, meats and cheeses on a platter and serve with charred bread and red pepper spread for all-evening snacking.
12. This recipe yields 4 servings.

bread, garlic, red peppers, parsley, black oil, capers, peppers, italian deli, italian cheeses

Taken from cookeatshare.com/recipes/antipasto-with-red-pepper-tapenade-65819 (may not work)