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Roasted Red Pepper Spread



  • Prep Time: N/A
  • Cooking Time: N/A

Roasted Red Pepper Spread

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Posted by ADMIN at 09/26/2007 06:35 | 0 comments

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.



Ingredients:

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

Serves:

6 Servings

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