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      title: roasted red pepper cheese mousse in croustades
 categories: creamy, brunch, appetizer, entertaining, cold
   servings: 48
 
       2 ea red bell pepper
      11 oz cream cheese
       1    garlic
       1 t  olive oil
         t  salt
            ground white pepper
       2    sourdough french bread
       1 c  butter
       2 t  garlic puree
 
 remove and discard skins, stems,  and seeds from roasted peppers
 combine peppers, cheese, and garlic in a food processor
 process to a smooth puree
 with machine running, add olive oil and process to mix well
 season to taste with salt and white pepper
 cover and chill for 4-96 hours
 meanwhile, cut the bread into 2-1/2 rounds, with a cutter
 heat butter or oil in a skillet, over a medium flame
 add garlic and remove from heat
 allow to stand for 4-5 minutes, until fragrant
 flatten the bread rounds with a rolling pin
 coat the bread rounds with the garlic mixture
 press into a mini muffin pan
 bake @ 375 degrees for 10-15 minutes, until very crisp
 remove from oven and allow to cool completely
 pipe cheese mixture into crustades
 garnish as desired
 serve at room temperature
 
 
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