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Roasted Red Pepper Spread

RecipeSource: Roasted Red Pepper Spread RecipeSource is the new home of SOAR: The Searchable Online Archive of Recipes and your source for recipes on the Internet. * 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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