Roasted Red Pepper Tapenade Recipe

It's hard to believe Halloween and Thanksgiving have past and we are on our way into the Christmas Season! These past few months have flown by so fast. This time of year can be stressful and busy, but I still enjoy listening to Christmas music, baking tasty treats, seeing twinkling lights and shiny ornaments, and searching through boxed Christmas decorations filled with holiday decor from Christmases past, and picking up a few new ones to add to my collection!

For my Wild Thyme Threads Blog followers I wanted to share a tapenade recipe I mentioned in a August 2010 post from my other blog - The Quilted Pumpkin. I know the appearance of the tapenade may not look so tasty, but it really is flavorful. With holiday parties approaching and you're asked to bring something, it's a nice appetizer to share, along with a basket of crackers and bottle of wine. You could also whip up a batch and divide evenly into decorated Mason glass jars or glass gasket/lid canning jars, attach a custom holiday greeting hang tag or label, and now you've got yourself several holiday gourmet food gifts ready to go!

Roasted Red Pepper Tapenade Recipe

7 oz. Roasted Red Peppers (deli-sliced), drain

6 oz. Artichoke Hearts (marinated), drain

1/4 cup capers, drain & rinse

1/4 - 1/2 cup parsley

1/2 cup parmesan

1 T. Lemon Juice

1/3 cup Olive Oil

Salt & Pepper

Process all ingredients in food processor until finely chopped but not smooth. Add salt and pepper to taste. Store in refrigerator.