Cheddar & Roasted Pepper Tapenade
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- Yield
- Makes 1 ¼ cups
Ingredients
- 1 C Adams Reserve Cheddar, grated
- ½ C Roasted Peppers, canned or fresh, drained
- ¼ C Kalamata Olives, pitted
- 1 Tbs Capers, drained
- 1 Garlic Clove, finely minced
- ¼ C Fresh Parsley, finely chopped
- ½ tsp Dried Oregano
- ¼ tsp Kosher Salt
- Pinch Fresh Ground Black Pepper
- 2 Tbs Extra Virgin Olive Oil
Instructions
- Finely chop the peppers, olives and capers and place into a bowl. Finely chop the grated cheddar and place in the bowl with the pepper mixture. Add in all the remaining ingredients and stir to combine. Refrigerate for about 2 to 3 hours for the flavors to marry. Serve at room temperature. Will keep in the refrigerator for up to 1 week.
Serve on:
Roasted Tenderloin
Or with crackers / crusty bread - Goes great on our Perfect Filet, Click for Recipe
- Course : Appetizers
- Recipe Type : Dips, Entertaining, Vegetarian/Vegetable
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