Roasted Red Pepper Spread
Description
This article is from the 20th Century Appetizer Recipes, with numerous contributions by famous and also anonymous cooks
Roasted Red Pepper Spread
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.
From: The Associated Press (published in The Daily Breeze, 8/4/93) Typos by: Karen Mintzias
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