*  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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