Roasted Red Pepper Tapenade with Grilled Tortillas

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.

Done deal!

Enjoying the short and savory things in life,

~ Kim


19 thoughts on “Roasted Red Pepper Tapenade with Grilled Tortillas

  1. I was using my food processor this evening and it blew up. I would love to make this dip as I’m sure it is full of flavour but it’s going to have to wait until I can arrange a new appliance! Great to have a new blogging friend and thanks so much for stopping by Hotly Spiced! xx

  2. I just packed my food processor last night (yes, we’re starting to pack 1 month before we move–too soon?), but when I unpack it at our new place, I’ll have to come back to this!

  3. Kimby…this is what I call a ‘go to’ dish that I’d keep in the refrig then ‘go to’ it for using on sammiches, as a dip, as a marinade, or just as a spoon dipper! Wonderful…luv the red!! xo Ally

    • You have a great weekend, too, cookingsgood! I hope you’ll find my tomato variation a nice change. I’m making another batch tomorrow for the weekend!

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