Roasted Red Pepper Spread with Parmesan Garlic
by cookbook author Barbara Scott-Goodman
Yield: 6 servings or 1 1/2 cups
Preheat the broiler. Place the pepper halves directly
on a broiler tray pan and spoon the olive oil over them.
Broil, turning often, until the skins are charred. Transfer
to a small paper bag and fold to seal. Set aside to cool
inside the bag. When cool, rub the charred skin from the
peppers and cut them into a fine dice. Transfer to a bowl.
- 2 red peppers, halved, seeded and deveined
- 1 Tablespoon olive oil
- 1/2 pound cream cheese
- 1/4 cup sour cream
- 1/2 red onion, coarsely chopped
- 4 drops Tabasco sauce
- 1/4 teaspoon Worcestershire sauce
- Pinch cayenne pepper
- 2 Tablespoons finely chopped chives
- Assorted raw vegetables, crackers or Parmesan Garlic
Toasts (see following recipe)
Put the cream cheese, sour cream, onion, Tabasco sauce,
Worcestershire sauce and cayenne pepper in the bowl
of a food processor fitted with the plastic or metal
blade and process until smooth. Scrape the mixture into
the bowl with the peppers. Add the chives and mix well.
Cover and refrigerate for at least one hour.
Let the spread come to room temperature before serving.
Serve with raw vegetables, crackers, or Parmesan Garlic
Parmesan Garlic Toasts
Hot garlic toasts pulled from the oven when the cheese
has melted and just turned golden brown are irresistible
when topped with creamy Roasted Red Pepper Spread.
- 1 loaf French or Italian bread, cut into twelve
1 inch round slices
- 6 cloves garlic, halved
- 3 or 4 Tablespoons extra-virgin olive oil
- 3 Tablespoons freshly grated Parmesan cheese
Preheat the oven to 350 degrees F.
Rub each slice of bread generously with a garlic half
and place on a baking sheet.
Brush the olive oil over the bread slices. Sprinkle
with the cheese and bake for 3 or 4 minutes until golden
brown. Serve immediately with the Roasted Red Pepper
Garrett Olivers Beer Match:
American Pale Ale (Sierra Nevada Pale Ale, Stoudts
American Pale Ale, Gearys Pale Ale, Otter Creek