Roasted Red Peppers with Green Olive Tapenade
⅓ cup Seasons Green Olive Tapenade
½ lb. red bell pepper (~2-3 peppers)
1 French baguette, sliced
Seasons Arbequina Extra Virgin Olive Oil, as needed
1 clove of garlic, minced
Seasons Cyprus Flake Sea Salt and freshly ground pepper, to taste
To roast red peppers, char peppers directly on the flame of a gas stove burner. Rotate the peppers until every side has blackened and blistered evenly.
Transfer the blackened peppers to a paper bag and close tightly. Let stand for about 15 minutes. At this point, you will be able to easily peel away the charred skin and remove the stems, seeds, and ribs.
Thinly slice the roasted peppers and place them in a bowl. Add the minced garlic, salt, and pepper and coat with extra virgin olive oil.
Drizzle baguette with olive oil and bake at 350 F for about 5 to 7 minutes or until crisp.
Spread the green olive tapenade on a toasted baguette and top with roasted red pepper.