Appetizers

Red Pepper Spread

Name: Red Pepper Spread
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 servings
Cuisine: French
Ingredients: 3 large Red bell peppers; 3 large Garlic cloves; 4 tablespoons Extra virgin olive oil; 1 teaspoon Red wine vinegar; 0.5 teaspoon Salt; 0.25 teaspoon Black pepper; 2 tablespoons, chopped Fresh basil leaves (for garnish, optional)

40 min4 servingsEasy130 cal

A vibrant and savory French spread, perfect for appetizers. This delightful "tartinade" showcases the sweet and smoky flavors of roasted red bell peppers, blended with aromatic garlic and a hint of tang. It's a versatile condiment that adds a touch of Provençal sunshine to any meal. Tartinades are a staple in French cuisine, particularly in the South of France, where fresh vegetables and olive oil are abundant. This red pepper spread, or "tartinade de poivrons rouges," draws inspiration from dishes like tapenade and anchoïade, offering a sweet and smoky alternative. It embodies the Mediterranean influence on French cooking, often served as part of an apéritif spread with crusty bread or crudités.

veganvegetarianAppetizerFrenchspread

Ingredients

3 large Red bell peppers
3 large Garlic cloves
4 tablespoons Extra virgin olive oil
1 teaspoon Red wine vinegar
0.5 teaspoon Salt
0.25 teaspoon Black pepper
2 tablespoons, chopped Fresh basil leaves (for garnish, optional)

Instructions

1
Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
2
Wash and dry the red bell peppers. Cut them in half lengthwise, remove stems, seeds, and membranes. Place them cut-side down on the prepared baking sheet.
3
Roast the peppers for 25-30 minutes, or until the skins are blistered and charred in spots.
4
Transfer the hot peppers to a heatproof bowl and immediately cover tightly with plastic wrap or a plate. Let them steam for 10-15 minutes; this makes peeling easier.
5
Once cooled enough to handle, carefully peel the skin from the peppers. Discard the skins.
6
In a food processor, combine the peeled roasted red peppers, peeled garlic cloves, olive oil, red wine vinegar, salt, and black pepper.
7
Process until smooth and creamy. Taste and adjust seasonings as needed. If desired, add a pinch of smoked paprika for extra depth.
8
Transfer the tartinade to a serving bowl. Garnish with fresh basil or parsley if using. Serve chilled or at room temperature with crostini, baguette, or crudités.

Chef's Tips

•**Storage**: Store the Red Pepper Spread in an airtight container in the refrigerator for up to 5-7 days. Drizzle a thin layer of olive oil on top before storing to help preserve freshness and color.
•**Substitutions**: For a smokier flavor, you can grill the peppers instead of roasting them. If you don't have red wine vinegar, a squeeze of lemon juice or balsamic vinegar can be used for acidity.
•**Serving Suggestion**: This versatile spread is excellent on crostini, baguette slices, crackers, as a sandwich spread, or even tossed with pasta for a quick sauce.
•**Fun Fact**: The term "tartinade" comes from the French verb "tartiner," meaning "to spread." It encompasses a wide variety of savory and sweet spreads common in French culinary tradition.