Roasted red pepper spread
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | slice | Whole-wheat bread crusts trimmed |
| 12 | ounces | Roasted red sweet peppers drained -OR- Red sweet peppers, roasted |
| 1 | Garlic clove | |
| ¼ | teaspoon | Salt |
| 2 | tablespoons | Olive oil |
| Sliced French bread -OR- | ||
| Crackers | ||
Directions
In a covered food processor container, process bread until crumbly; set aside. Add red pepper, garlic and salt to container. Cover and process until smooth. With the processor running, gradually add oil through feed tube. Add reserved bread crumbs; cover and process until smooth. Transfer to small bowl or a ramekin. Serve chilled or at room temperature, with crackers or toasted bread. Yields about 1 cup.
Note: To roast your own peppers, cut peppers in half lengthwise.
Remove seeds. Place pepper halves, cut side down, on a foil-lined baking sheet. Bake, uncovered, in a 425 F oven for 20 to 25 minutes or until the skin is bubbly and brown. Place peppers in a clean paper bag; seal and let stand for 20 to 30 minute or until cool enough to handle. Pull off skin gently and slowly, using a paring knife.
Source: The Associated Press (published in The Daily Breeze, 8/4/93) Typos by: Karen Mintzias
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