*  Exported from  MasterCook  *
                         ROASTED RED PEPPER SPREAD
 Recipe By     : 
 Serving Size  : 6    Preparation Time :0:00
 Categories    : Appetizers                       Vegetarian
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1       sl           Whole-wheat bread
   12       oz           Roasted red sweet peppers
                         , roasted -- ¥
      1/4   ts           Salt
                         Sliced French bread  -OR-
                         -- crusts trimmed
                         -- drained
    1                    Garlic clove
    2       tb           Olive oil
   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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