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

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