1 cup jarred roasted red bell peppers (But ohsogood if you roast them yourself)
2 T finely chopped fresh flat-leaf parsley
1 tsp. red wine vinegar
1/8 tsp. red pepper flakes
1/2 tsp. honey

In the blending cup of an immersion blender, chop the roasted red bell peppers thoroughly. Stir in 1/2 tsp. salt, the remaining 2 T olive oil, the parsley, vinegar, red pepper flakes, honey and black pepper.

OR…
Have some Chimichurri in your fridge? As a fun alternative, add a few tablespoons to the roasted red peppers and blend them up! Delicioso!

Red Pepper Tapanade is fantastic with crostini (Italian for “little toasts” and made with baguette or ciabatta). Spread the crostini with the tapenade and eat alongside a yummy soup like a White Bean Soup.