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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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