Roasted red pepper and goat cheese spread

Yield: 1 servings

Measure Ingredient
1 can Roasted red peppers - (16 oz); drained
1 pounds Goat cheese
¼ cup Grated Parmesan
1 pinch Sugar
¼ cup Chopped parsley
\N \N Salt; to taste
\N \N Freshly-ground black pepper; to taste

Put peppers into work bowl of a process bowl and puree. Add all other ingredients and pulse until combined. Season with salt and fresh ground pepper to taste. This recipe yields 4½ cups.

Source: "CHEF DU JOUR - (Show # DJ-9572) - from the TV FOOD NETWORK" S(Formatted for MC5): "07-19-1999 by Joe Comiskey - joecomiskey@..." Yield: "4 ½ cups" Recipe by: Cheryl Smith

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