Hi, everybody! I’m just now getting up to speed following our trip to Minnesota, so this post is necessarily short — followed by a short and savory recipe. (Sometimes you just gotta get it made and get eatin’.)
I will state for the record, though, that capers are essential in tapenade. Please don’t leave ’em out!
Roasted Red Pepper Tapenade with Grilled Tortillas
1/4 c. roasted red peppers, drained, patted dry, & chopped (I used the jarred kind, roughly equivalent to 1 whole roasted red pepper, for a “quick fix” method)
1/2 c. pitted black olives, chopped
1 plum tomato, seeded & chopped
1 garlic clove, pressed
1/2 Tbsp. capers, rinsed and drained
1/2 Tbsp. lime juice
3 Tbsp. extra virgin olive oil
Freshly ground black pepper, to taste
4 medium-sized flour tortillas (or other flat, dippable bread)
Place everything but the tortillas in a food processor or blender. Give ’em a whirl until finely ground.
Transfer the mixture to a small glass bowl; set aside. (I drained mine in a fine mesh strainer before serving — it’s up to you.) (If you do, save the drained oil to dip fluffier bread in later, if you like.) :)
Meanwhile, grill the tortillas on a griddle, a grill, or over an open flame of a gas burner (options, options…) until toasted, but still “chewy” in the middle.
Using a pizza cutter, slice the tortillas into triangles. Serve immediately with tapenade.
Enjoying the short and savory things in life,