Roasted Red Pepper Spread Recipe
Yield: 6 ServingsRecipe by luhu.jp
Ingredients:
1 slice: Whole-wheat bread, crusts trimmed
12 ounce: Roasted red sweet peppers, drained -OR-
2 medium: -Red sweet peppers, roasted
1: Garlic clove,
1/4 tsp: Salt,
2 tbsp: Olive oil,
Sliced French bread -OR-,
Crackers,
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.
Source: The Associated Press (published in The Daily Breeze, 8/4/93)
Typos by: Karen Mintzias
Source from luhu.jp
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
Source from luhu.jp