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Bell Pepper Muffins with Tapénade and Mascarpone
Bell Pepper Muffins with Tapénade and Mascarpone 1

Bell Pepper Muffins with Tapénade and Mascarpone

Products Used: Cheez-It® Original Snack Crackers
Servings: 24


  • (KICRecipeIngredient-71871)
  • 1/2 cup kalamata olives
  • 1 each garlic clove
  • 2 teaspoons capers
  • 2 tablespoons extra virgin olive oil
  • 2 teaspoons lemon juice
  • freshly ground pepper
  • (KICRecipeIngredient-71878)
  • 1 1/2 cups all-purpose flour
  • 1/4 cup Town House® Original Crackers
  • 1/4 cup Cheez-It® Original snack crackers
  • 3 teaspoons baking powder
  • 1 teaspoon salt
  • 1/8 teaspon cayenne pepper
  • 1 each red bell pepper
  • 3/4 cup Parmesan cheese
  • 1/2 cup milk
  • 2 eggs (lightly beaten)
  • 1/4 cup extra virgin olive oil
  • 1/3 cup Mascarpone cheese
  • 24 each fresh basil leaves

Recipe Directions

1. Blend olives, garlic, and capers in a food processor. Process until finely chopped.
2. While processor is running, add oil and lemon juice to form a paste. Season with pepper to taste.
1. Preheat oven to 350° F.
2. In a large bowl, combine flour, cracker grindings, baking powder, salt, cayenne pepper, red bell pepper, and Parmesan cheese.
3. In a separate bowl, combine milk, eggs, and oil. After lightly blending, fold egg mixture gently into flour. Be sure to maintain a lumpy mixture.
4. Grease a 24-cup muffin pan and fill each cup evenly with blended pepper and egg mixture.
5. Bake for 15-20 minutes in the preheated 350° F oven or until a skewer comes out clean. Remove and allow to cool slightly.
6. While muffins are still warm, cut off the tops and spread 1/2 tsp. of Mascarpone cheese on each muffin. Then add 1/2 tsp. of tapénade. Top with a crisp basil leaf, replace muffin top and serve.