Recipe: Antipasto with Red Pepper Tapenade

Antipasto with Red Pepper Tapenade

RED PEPPER TAPENADE & CHARRED BREAD
1/2 loaf day-old crusty bread sliced
2 large garlic cloves cracked
Extra-virgin olive oil for drizzling
1 (16 to 18) jar roasted red peppers, drained
1/4 cup parsley leaves
1/4 cup (20) black oil-cured olives
2 tbsp capers drained

ANTIPASTO
Italian tuna in oil 4 ounces
1 (6 oz) jar marinated artichokes
Hot peppers, cherry peppers, banana
peppers or pepperoncini
1/2 lb sliced Italian deli meats (such as hot or sweet sopressata, Genoa salami)
1/2 lb assorted Italian cheeses sliced or cubed (such as asiago, provolone, pepato black pepper cheese, smoked mozzarella, red pepper flake sheep's milk cheese)

If your slices are wider than a few inches, cut each slice in half. Char pieces of bread under hot broiler to toast and crisp. Rub with cracked garlic and drizzle bread with extra-virgin olive oil.

Place roasted red peppers in a food processor with parsley.

Place a few olives at a time under the flat of a knife and whack with the heal of your hand. Discard olive pits. Add olives to the food processor. Drain a few spoonfuls of capers and add to processor. Pulse the processor and grind into a paste. Transfer to a small dish.

Arrange tuna, artichokes, hot peppers, meats and cheeses on a platter and serve with charred bread and red pepper spread for all-evening snacking.

Servings: 4