| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables |
Vegetarian |
Appetizers, Vegetarian |
6 |
Servings |
INGREDIENTS
| 1 |
sl |
Whole-wheat bread crusts trimmed |
| 12 |
oz |
Roasted red sweet peppers drained -OR- Red sweet peppers, roasted |
| 1 |
|
Garlic clove |
| 1/4 |
ts |
Salt |
| 2 |
tb |
Olive oil |
|
|
Sliced French bread -OR- |
|
|
Crackers |
INSTRUCTIONS
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
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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