Roasted Red Pepper Spread
Yield:  6 Servings  VG, VN, DF, SoF, EF

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 minutes or until cool enough to handle. Pull off skin gently and slowly, using a paring knife.

Winter 1999-2000 Vegetarian Page
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