' Le Cuvier - RP3-Sundried Tomato & Roasted Bell Pepper Tapenade

RP3-Sundried Tomato & Roasted Bell Pepper Tapenade

Sundried Tomato & Roasted Red Bell Pepper Tapenade

(Adapted from "Olive Oil: From Tree to Table" by Peggy Knickerbocker)

with 2011 Petite Sirah


Ingredients:

½ Tablespoon minced garlic

1 Tablespoon golden raisins

6 oz. fire roasted red peppers

5 oil-packed anchovy fillets, rinsed, fried & cut in half crosswise

3 Tablespoons salted capers, rinsed & patted dry

20 dry-packed sundried tomatoes

1 bay leaf

20 dry-packed sundried tomatoes

Extra Virgin Olive Oil to cover


Directions:

Mix all ingrediients in a food processor until smooth. Use as a dip or a spread.

This spread freezes well for future use.