Roasted Red Pepper Spread

Servings: 6
Ingredients:

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 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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