Roasted Red Pepper Spread

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.