Red Pepper Tartare

Red Pepper Tartare

Use Chefs Michael and Bryan Voltaggio’s recipes for making a delicious appetizer with red peppers.

5 col

3 red bell peppers
2 teaspoons chopped capers
1 teaspoon chopped parsley
2 teaspoons Dijon mustard
2 teaspoons chives shaved
1/2 teaspoon mayonnaise
1 teaspoon Worcestershire sauce
1 hardboiled egg chopped
5 dashes of hot sauce
2 cups grated Parmesan cheese (for cheese points)
1/4 teaspoon salt
1/4 teaspoon pepper




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  1. Roast the peppers directly on a gas stove (in the flame) until black on all sides. Place in a bowl and cover with plastic wrap, leave for 15 minutes to allow peppers to steam. Remove from bowl and scrape off the charred skin. Open the peppers and remove the stem and seeds. Place peppers between paper towels or coffee filters and press gently to get rid of extra moisture. Allow peppers to cool and then press again to get rid of the remaining moisture. Mince the peppers and place in a bowl
  2. When ready to serve, add remaining ingredients excluding the cheese and mix well. Season with salt and pepper to taste

Cheese Points

  1. Sprinkle 1 cup of cheese on an 8-inch round plate. Place in microwave and cook on high heat for 2 minutes or until cheese looks brown and toasted
    Carefully remove from microwave and immediately peel off of the plate with a paring knife. Allow the cheese to cool on a cooling rack until it hardens.
  2. Repeat with 2nd cup of cheese. Once the cheese has cooled, break it into large pieces and serve with the tartare

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