Today is, yet again, the reveal day for Secret Recipe Club! I have been up to my ears trying to finish up school and get everything together to graduate while also preparing for my move to Hawaii in January. Needless to say I have hardly had any time to cook or come up with new recipes of my own. Luckily, Secret Recipe Club gave me a great blog this month to browse, which led me to a new festive recipe for the holidays.
This month I had Cook With Sarah as my assigned blogger. She has so many recipes I spent forever looking through them all! I know we were supposed to do something related to the holidays for this reveal, so I found a red, green and while recipe to satisfy my salt tooth. I chose to make her Roasted Red Pepper & Artichoke Tapenade. I have made olive tapenade before, but never artichoke. I added a little extra olive oil and parmesan to the original recipe to tone down the salty overtones in the recipe. I also used a little less cilantro than called for, simply personal preference. I then decided to make crostini with the tapenade, topped with shrimp. It can be served warm or cold. Personally, I like it better warm; plus warm is good for cold days. The festive colors make this recipe great for a holiday appetizer.
- 1 (7 oz) jar roasted red peppers (drained and chopped)
- 1 (6 oz) jar marinated artichoke hearts (drained and chopped)
- ¼ cup minced fresh cilantro
- ½ cup freshly grated Parmesan cheese
- ½ cup olive oil
- ¼ cup capers (drained)
- 4 cloves garlic (chopped)
- 1½ tbsp. fresh lemon juice
- 1 lb cooked shrimp (chopped)
- 1 large baguette (cut diagonally into 10 slices)
- Combine all ingredients, except shrimp and bread, in a food processor and pulse until desired consistency is reached.
- Let tapenade sit in refrigerator for 1 to 2 hours.
- Toast the crostini, spread a layer of tapenade and stop with chopped shrimp.
- Garnish with black pepper and minced cilantro to serve.
- Optional: Warm in 350F oven for 2-3 minutes before serving, for a warm appetizer.