roasted red pepper spread
(1 rating)
This recipe keeps in the refrigerator in a closed container up to five days. You can also half it for a smaller group.
►
(1 rating)
yield
serving(s)
prep time
10 Min
method
Food Processor
Ingredients For roasted red pepper spread
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2 jar7 oz each roasted red peppers, drained
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2 Tbspfresh italian parsley, minced
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1 Tbspfresh lemon juice
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2 tspcapers, drained
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1 mdgarlic clove mashed with 1/4 teaspoon kosher salt
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sprigfresh basil for garnish, optional
How To Make roasted red pepper spread
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1Arrange the drained peppers on a double layer of paper towels and let them dry while preparing the recipe.
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2Combine the remaining ingredients in the work bowl of a food processor. Process until the parsley and capers are finely chopped.
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3Add the peppers and process using the on/off pulses, until peppers are coarsley chopped. Stop several times to scrape down the sides of the bowl. Make sure the mixture is evenly chopped.
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4Taste for seasonings and adjust. Drain any excess liquid. Serve at room temperature with crostini, baguette slices or bagel chips,
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Categories & Tags for Roasted Red Pepper Spread:
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