Antipasto with Red Pepper Tapenade

Ingredients

• 2 tablespoons capers drained
• 0.5 loaf day old crusty bread sliced
• 0.5 pound deli meats italian such as sopressata, genoa salami sliced
• 2 large cloves garlic 
• 1 jar marinated artichoke 
• 0.3 cup oil-cured olives black
• 4 servings olive oil extra-virgin for drizzling
• 0.3 cup parsley leaves 
• 4 servings pasilla peppers hot
• 16 ounce roasted peppers red drained
• 4 ounces tuna italian in oil

Equipment

• food processor
• knife
• broiler

Directions

1. If your slices are wider than a few inches, cut each slice in 1/
2. Char pieces of bread under hot broiler to toast and crisp. Rub with cracked garlic and drizzle bread with extra-virgin olive oil.
3. Place roasted red peppers in a food processor with parsley.
4. Place a few olives at a time under the flat of a knife and whack with the heal of your hand. Discard olive pits.
5. Add olives to the food processor.
6. Drain a few spoonfuls of capers and add to processor. Pulse the processor and grind into a paste.
7. Transfer to a small dish.
8. Arrange tuna, artichokes, hot peppers, meats and cheeses on a platter and serve with charred bread and red pepper spread for all-evening snacking.