Sorriso pointed pepper tapenade

Remove the stems and seeds from the Sorriso pointed peppers. Chop the Sorriso pointed pepper. Clean and finely chop the white onion. (This chopping technique is called brunoise). Halve the Amante tomatoes and press the garlic

Heat a dash of olive oil in a pan over a medium-high heat. Sauté the white onion for 3 minutes, stirring occasionally. Add the diced Sorriso pointed pepper, garlic, Amante tomatoes and thyme and cook for about 3 minutes

Fry the pine nuts in a pan over a medium-high heat for about 3 minutes until golden brown. Keep stirring so they don't catch. Then fry the flaked almonds in the same way until golden brown

Put the sautéed Sorriso pointed peppers, Amante tomatoes, garlic, thyme, flaked almonds, pine nuts and parmesan cheese in a food processor. Briefly whizz the mixture until crumbly

Add the balsamic vinegar and parsley and whizz briefly again until completely mixed together. Add some salt, pepper and olive oil to taste. The tapenade is ready to serve!