Roasted Red Pepper Spread
Yield
6 servingsPrep
30 minCook
20 minReady
50 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | slice |
whole wheat bread
crust trimmed |
|
| 12 | ounces |
sweet red bell peppers
roasted |
|
| 1 | cloves |
garlic
peeled and minced |
|
| ¼ | teaspoon |
salt
|
|
| 2 | tablespoons |
olive oil
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | slice |
whole wheat bread
crust trimmed |
|
| 346.8 | ml/g |
sweet red bell peppers
roasted |
|
| 1 | cloves |
garlic
peeled and minced |
|
| 1.3 | ml |
salt
|
|
| 3E+1 | ml |
olive oil
|
|
Directions
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℉ (220℃) 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. 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.
