Roasted Red Pepper Spread
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6 servings
1 sl Whole-wheat bread
-- crusts trimmed
12 oz Roasted red sweet peppers
-- drained -OR-
2 md -Red sweet peppers, roasted
1 Garlic clove
1/4 ts Salt
2 tb Olive oil
Sliced French bread -OR-
Crackers
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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