Roasted Red Pepper Spread

• 4 lg Garlic cloves
• 1/4 ts Salt
• 1/4 c Chop'd fresh basil leaves OR 1 1/2 tb Dry basil
• 1/4 c Chopped fresh parsley
• 1/4 c Chopped roasted red Peppers; pureed
• 1 tb L & P Worcestershire sauce
• 1/2 c Grated Parmesan cheese
• 1/4 c Olive oil
• 12 sl French bread; toasted
• 1 ts Pineapple flavoring

  INSTRUCTIONS:
  Chop garlic with salt, and mash to a paste. Add chopped basil leaves, parsley, pepper puree, Worcestershire sauce, and Parmesan cheese. Gradually whisk in the oil with a fork, to make a paste. Spread on toast or pass separately with toast, or add to soup (see the Soup Provencale recipe which is included in this collection) if desired. This recipe serves 6 to 8.