Tapenade on Pepper Squares Recipe

Tapenade on Pepper Squares Recipe

  • 1 cup black olives, pitted
  • 2 cloves garlic
  • 1 tablespoon capers
  • 1 tablespoon fresh lemon juice
  • 2 teaspoons extra virgin olive oil
  • 1/2 teaspoon fresh thyme
  • 1/2 teaspoon fresh oregano
  • 1/2 teaspoon fresh rosemary
  • 2 red bell peppers
  • 4 sprigs cilantro, for garnish
  1. Place everything except the bell pepper and cilantro into a food processor and pulse a few times until it is a blended chunky relish. Do not over process into a smooth paste.
  2. Remove the stems and cut the bell peppers in half. Remove the seeds and membrane. Cut each half into 4 pieces.
  3. Spoon about 1 tablespoon of tapenade onto each pepper square. Garnish with 2 or 3 whole leaves of cilantro.
  4. As a variation, use Greek olives and garnish with crumbles of feta cheese.
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