Roasted red pepper and artichoke spread
15 min
A chunky red pepper and artichoke antipasto that's delicious served on crackers or thinly sliced crusty bread.
1 person made this
Ingredients
Serves: 24
- 2 roasted red peppers, peeled and seeded
- 280g marinated artichoke hearts in oil
- 2 tablespoons freshly chopped flatleaf parsley
- 1 tablespoon extra virgin olive oil
- 2 tablespoons balsamic vinegar
- 1 teaspoon freshly ground black pepper
Method
Prep:15min ›
Ready in:15min
- Place the red peppers, artichoke hearts and parsley in the bowl of a food processor fitted with the blade attachment. Blend until finely chopped; transfer to a bowl.
- In a separate bowl; whisk olive oil, balsamic vinegar and freshly ground black pepper, to taste. Add to pepper and artichoke mixture; stir to combine. Serve at room temperature.
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