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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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