ROASTED RED PEPPER & OLIVE TAPENADE
Very easy and very good. Just don’t over process or the results will be mushy.
Calamata or California olives (pitted) to taste- I do not recommend black olives as a substitute!!
Green olives (pitted) to taste
1 jar roasted red peppers
1 package goat cheese
1 loaf of french or italian bread
olive oil
Dice olives and red peppers and toss together in oil. You can use a food processor but be careful not to overprocesss or the results will be watery and mushy. Serve with toasted baguette, and side of goat cheese as a very colorful and tasty build-it- yourself appetizer. Great colors for Christmas!
[adrotate group="5"]
Keeper of Regina's blackened sole special.