Roasted Red Pepper Spread

Recipes Ingredients:

1 sl Whole-wheat bread
1 Garlic clove
-- crusts trimmed 1/4
ts Salt
12 oz Roasted red Sweet peppers
2 tb Olive oil
-- drained -OR-
Sliced French Bread -OR-
2 md -Red Sweet peppers, roasted
Crackers

Recipe 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