Bruschenade

This recipe is a conceptual blend of classic Italian (bruschetta) and French (tapenade) appetizers with a little zip and an artichoke twist. It is easy to make, stores well in the refrigerator, and is low in calories. It works well on a charcuterie board or as a savory snack.

Ingredients

  • 8 oz. roasted red pepper strips (drained)
  • 1-14 oz. can artichokes (drained)
  • 15 kalamata olives
  • 1/8 t red pepper flakes
  • 1 t garlic salt
  • 1 t black pepper (finely ground)

    • Directions

    1. Chop peppers, artichokes and olives into small pieces (Do not use a blender or food processor. I use a bench scraper.).
    2. Add red pepper, garlic salt, and pepper.
    3. Mix well.
    4. Place in pint jar and cover.
    5. Refrigerate for 24 hours.
    6. Serve 1-2 tablespoons on crostini or crackers or on its own as a snack or salad side.

    Notes

  • Makes 32 - 1 t servings, 13 calories per serving.
  • Store in an airtight container in the refrigerator for up to 2 weeks.
  • Substitute 2 large whole roasted red peppers for 8 oz. strips.

    • Category

  • Appetizer

    • Keywords

  • Artichokes
  • Kalamata Olives
  • Roasted Red Peppers

    • C u i s i n e S c h u l z