- approx. 15 preserved Vitapep sweet peppers
- 2 cloves of garlic
- 3 tablespoons roasted hazelnuts
- 50 g grated pecorino
- freshly ground pepper to taste
20 g fresh basil
Drain the Vitapep sweet peppers and drain further on a piece of kitchen towel.
Place all the ingredients in a food processor and blend to a smooth tapenade. Store in the refrigerator until use and serve with crostini.