Olive and Roasted Red Pepper Tapenade

Olive and Roasted Red Pepper Tapenade

Perfect pairing for Cabernet, Merlot wines.

DIRECTIONS Combine olives, roasted red peppers, artichoke hearts, oregano, olive oil and balsamic vinegar in a food processor or blender. Blend until finely chopped. Transfer to a serving bowl alongside the Chevre spread. To serve, spread baguettes with chevre and top with the tapanade. Enjoy with a glass of Cabernet Merlot!