It's Christmas Eve morning. As much prep work has been done for tonight's meal and tomorrow's as possible. I like to do seafood on Christmas Eve and Italian on New Year's Eve, but Emily won't be here on New Year's this year and requested the Italian for today. So ... we'll be making homemade pasta and meatballs for our meal, but I have prepared Pomodori al Forno, Spedini, and Roasted Red Pepper Tapenade with focaccia for appetizers. All that pasta making will require some fortification!
And since I have a few spare minutes on this quiet morning, I thought I'd share the recipe for the Roasted Red Pepper Tapenade with you. Tapenade is traditionally made from olives, capers, and garlic, but this recipe is a bit out of the box. There's not an olive in sight! It's super yummy and rather colorful, too. Just perfect for holiday snacking.