Ingredients
- 1 cup Cento Chefs Cut Roasted Peppers, drained
- 1 can Cento Quartered Artichoke Hearts (14 oz), drained and rinsed
- 1/3 cup Fresh Italian Parsley, stems removed
- 1/2 cup Parmesan Cheese, grated
- 3 tbsp Cento Imported Extra Virgin Olive Oil
- 1/4 cup Cento Capote Capers, drained
- 1 tsp Bellino Minced Garlic
- 1 tbsp Lemon Juice
- Cento Fine Sicilian Sea Salt, to taste
- Cento Ground Black Pepper, to taste
- Bellino Classico Crostini, for serving
Directions
In a food processor, combine all ingredients until finely chopped and blended, careful not to puree ingredients. Season with salt and pepper, to taste. Serve with Bellino Crostini, for dipping, or toasted slices of Italian bread. Serves 4-6.
