Roasted Red Pepper Spread Recipe

Step 1

In a covered food processor container, process bread until crumbly; set aside.

Step 2

Add red pepper, garlic and salt to container. Cover and process until smooth.

Step 3

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.

Step 4

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.

Things You'll Need

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

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