Bread with tapenade of peppers, cucumber and shrimp

Tartines à la tapenade de poivrons, au concombre et aux crevettes

Makes 8 tartlets | Preparation time : 20 min


  • 2 red bell peppers, roasted, peeled and cut into strips (or 1 jar of 250 ml roasted red peppers, drained)
  • 1/4 cup of roasted sunflower seeds
  • 2 tbsp of lemon juice
  • 1 tsp fresh rosemary, chopped
  • 1 pinch of Cayenne pepper
  • 8 slices of roasted bread
  • 3 lebanese cucumbers, cut into ribbons
  • 1 1/2 cup of prawns


  1. In a food processor or blender, purée until smooth bell peppers, sunflower seeds, lemon juice, rosemary and Cayenne pepper.
  2. Spread the tapenade of peppers on the slices of roasted bread. Cover the bread with ribbons of cucumber and shrimp. Sprinkle with fresh rosemary, if desired.
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