Title: Roasted Red Pepper Spread
Categories: Appetizer Vegetarian
Yield: 6 Servings

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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