H&J’s Roasted Red Pepper, Artichoke, & Olive Tapenade

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1 Can (14oz) Artichoke Hearts, drained

2 Jars (7.9oz ea) Roasted Red Peppers, drained

3 Cans (3.8oz ea) Sliced Black Olives, drained

1 Fresh Garlic Clove, minced

2 Green Onions, chopped

2 Tbsp Fresh Basil, thinly sliced

1 Tbsp Balsamic Vinegar

Ground Black Pepper to taste

Kosher Salt to taste

Finely chop first 3 ingredients and place in glass bowl. Stir in garlic, green onions, basil, and vinegar until just blended. Season with salt and pepper to taste. Cover bowl with plastic wrap and chill overnight.

Serve with variety of crackers, toasts, etc.

1 Package (.25oz) Active Dry Yeast

2 Tbsp Light Brown Sugar

1 1/8 Tsp Salt 

3 1/2 Cups Warm Water (105-110 degrees F)

3 Cups All Purpose Flour

1 Cup Bread Flour

2 Tbsp Baking Soda

3 Tbsp butter, melted

2 Tbsp Coarse Kosher Salt

In a large mixing bowl, whisk yeast, brown sugar, and salt in 1 1/2 cups warm water (105-110 degrees F) until dissolved. Stir in flour and mix ingredients. Transfer dough to a floured surface and knead until smooth and elastic, about 8minutes. Roll dough into a large ball and place in a greased bowl, turning to coat. Cover with plastic wrap and let rise for 1 hour.

Cut dough into 10-12 equal pieces. Combine 2 cups warm water and baking soda in a small pie plate or baking dish.

Roll each piece into a rope, pencil-like thin.  Dunk each rope into  the water, baking soda solution and then place on a parchment paper lined baking sheet - shaping into a pretzel. Let pretzels rise for 20mins. Preheat oven to 450 degrees F.

Bake pretzels for 7mins, or until golden brown. Remove from oven and brush each pretzel with melted butter. Sprinkle each pretzel with coarse salt (or your favorite topping, ex. cinnamon sugar) and serve.