Roasted Sweet Peppers with Olive Tapenade and Mascarpone
Roasted red peppers with olive tapenade and mascarpone is an extremely popular restaurant dish you can easily make at home. This roasted red peppers recipe uses Romano peppers but you could easily use bell peppers instead.
Heat a skillet or heavy bottomed frying pan on the stove. Add peppers and char them till pretty much black all over.
Once done, place in a bowl covered with a cloth or plastic wrap.
Leave for 10 minutes while the peppers steam in their own heat. This step ensures they are fully cooked and makes the skin peel off easily.
After ten minutes carefully remove the skins. I prefer keeping the stalks on as they look a bit fairy-tale like and give the peppers even more character. Feel free to remove them though.
For The Tapenade
Chop up the pitted black olives . Fine as you like or pulse in a food processor, but don’t turn to puree.
Do the same with the anchovies, garlic, and parsley.
Finely we add some olive oil and simply give it a mix. Taste it for seasoning and set aside until necessary.
For The Mascarpone
Mix the mascarpone with olive oil and salt.
To assemble
Spread the mascarpone onto a large plate.
Place the roasted peppers on top. Spoon the tapenade all over. Chop up the chives and add them. Lastly add a glug(2 tablespoons) of extra virgin olive oil and a fresh grinding of black pepper.
Notes
Also known as Romero peppers. Alternatively use regular sweet bell peppers.
Make it vegan by omitting the anchovies.
Instead of mascarpone use soft goat's cheese or a vegan substitute if you wish. If the cheese you're using is too thick, thin it by whisking in milk or water little by little until you have the desired consistency.
Tapenade can be stored in the fridge for up to a week sealed airtight or frozen for up to 6 months.
Once the dish is assembled it should be eaten straight away. Maximum it will keep in the fridge for a day.