12 servings (serving size: 2 bread slices and 2 tablespoons bell pepper mixture)

Inspired by classic Mediterranean tapenade, this tangy spread is a good source of beneficial monounsaturated fat. Use kalamata, picholine, or niçoise olives, or a variety.

How to Make It

Step 1

Preheat broiler.

Step 2

Cut bell peppers in half lengthwise; discard seeds and membranes. Place pepper halves, skin sides up, on a foil-lined baking sheet; flatten with hand. Broil 15 minutes or until blackened. Place in a zip-top plastic bag; seal. Let stand 20 minutes. Peel and chop.

Step 3

Combine bell peppers, olives, and next 8 ingredients (through garlic) in a medium bowl. Serve with bread.

Ratings & Reviews


August 22, 2015
Made exactly  like the recipe  except  left the crushed red pepper out. Fantastic  and quick also good on chicken