Serves: 6 people
- 200 g green olives, stones removed
- 200 g roasted and peeled red peppers
- 20 - 30g anchovy fillet
- 40 g drained capers
- 1 clove of garlic
- 1 teaspoon of mustard
- 4 tablespoons chopped basil
- 3-5 tablespoons olive oil
- Salt and pepper
- French bread
- Some extra basil leaves
Mash up the olives, anchovy fillets, garlic, mustard and basil in a food processor or blender.
Add the olive oil and mash the mixture for another 10 seconds until it is a smooth puree.
Balance the flavour of the tapenade with some salt and pepper. Cut the bread in thin, diagonal slices and roast them lightly. If you roast them in the oven, you have to drizzle them with olive oil.
Smear the pepper tapenade over the slices of bread and finish it with a basil leaf.
This recipe was provided by Colourfultaste, a consortium of pepper growers which has been tasked by the EU to raise awareness of the nutritious and delicious properties of the veggie.
There's three times more Vitamin C in a pepper than an orange, so get munching!
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