👨‍🍳🧑‍🍳 Happy 4th of July Week, Chefs!

Every great cookout needs a little something to snack on before the grill gets dramatic.

This roasted red pepper appetizer is exactly that kind of summer-table hero: glossy, briny, herby, and built for dragging warm crusty bread through every last drop.

Roasted red peppers meet olive oil, capers, garlic, herbs, Parmesan, and balsamic for a bright little bowl that works for Fourth of July, Labor Day, backyard dinners, beach weekends, and any occasion where wine is already open.

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Cheers,
~thebacklabel crew🍷🔥

Recipe By: ameliaisnotachef

🇺🇸 Fun Fact: Fourth of July appetizers are the opening act of the cookout, keeping hungry guests happy while the grill works its smoky magic.

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3 large roasted red peppers, finely chopped
1/3 cup extra virgin olive oil
2 tablespoons capers, drained and chopped
2 cloves garlic, finely grated
2 tablespoons balsamic vinegar
2 teaspoons fresh thyme leaves
1 teaspoon dried oregano
1/2 teaspoon crushed red pepper flakes
3/4 teaspoon kosher salt
1/2 teaspoon freshly cracked black pepper
1/4 cup finely grated Parmesan or Pecorino
Delicious bread
Goat cheese (optional)
Additional basil

1️⃣ Add the roasted red peppers, including any of those delicious juices, to a bowl with the olive oil, capers, garlic, balsamic vinegar, thyme, oregano, red pepper flakes, salt, pepper, and Parmesan.

2️⃣ Stir everything together until the peppers are glossy, herby, briny, and very ready for their crusty bread moment.

3️⃣ Cover and refrigerate for at least 30 minutes, or overnight if you are planning ahead like a hosting wizard.

4️⃣ Remove from the fridge 15 to 20 minutes before serving so the flavors can wake back up.

5️⃣ Transfer to a shallow serving bowl and serve with warm crusty bread, goat cheese, and extra basil.

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