Roasted Red Pepper Spread

* Exported from MasterCook *

ROASTED RED PEPPER SPREAD

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Appetizers Vegetarian

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 sl Whole-wheat bread
12 oz Roasted red sweet peppers
, roasted -- ¥
1/4 ts Salt
Sliced French bread -OR-
-- crusts trimmed
-- drained
1 Garlic clove
2 tb Olive oil
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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