Olive and Pepper Tapenade

Tapenade to me is a great spread for crostini's, brushetta as well as paninis. It is typically made with olives. However, given my love for peppers and my husband's limited preferance for olives, i have included a few additional ingredients. 

• 1 cup pitted black olives, drained
• 1 cup pitted green olives, drained

• 1/2 cup chopped jarred red peppers. You can make your own with any color peppers by cutting them in half, removing the membranes and seeds, broiling on high until skin is charred. About 4-5 mins. Take out transfer to a ziplock bag. Seal. After abotu half hour open the bag and the skin will peel off with ease.
• 1/2 cup chopped fresh parsley, cilantro, basil or chives. Works with any of the herbs or a combination of any of these. 
• 1/4 cup olive oil
• 2-4 tsp red pepper flakes. really depends on your heat tolerance
• 4-6 clove garlic, minced
• 1 tbsp balsamic vinegar
• 2 tbsp chopped sun dried tomatoes. You can flip this recipe by substituting the olives with sun dried tomatoes.

Combine all except olive oil in a food processor and spin. When combined in medium size chunks drizzle in olive oil. Final product should not be a paste but more like crushed peppers flakes or bread crumbs.