Roasted Red Pepper Spread

Roasted Red Pepper Spread - Hot and tasty - A kitchen workhorse and the foundation of many party Appetizers, Hors d'oeuvre, and Snacks
Rated 4.7 / 5 based on 11 reviews

Prep Time: 10 min
Total Time: 35 min
Yield: 8 Serving

Nutrition Facts:
240 calories
9 grams fat

Ingredients

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

Directions

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.

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Latest Reviews

"First made these (and reviewed) in 2011. This NYE I made a big box of mixed cashews and walnuts and they were very popular. Highly recommend these. Make sure you boil the honey and butter for the full 2 minutes; and once you've coated in the sugar and cinnamon stir occasionally to keep nuts separated." - nannylyn

"This is my go to spaghetti recipe. My family loves it and my super picky daughter requests it all the time. The only change I make is to do 1lb mild Italian sausage and 1lb ground beef. We like a little less of the fennel flavor. Definitely a great recipe, thanks for sharing!" - crashsmom

"It's as good as everyone says! I used a boneless chuck roast (3 lb) and cut the ranch dressing in half. I added an additional 1/4 cup water. I cooked it 9 hours. It came out very tender, and with a gravy that was superb! Served with mashed potatoes and steamed fresh garden peas. Thanks, yooper! This is one that I will repeat!!" - mizznezz

"This moist cornbread with a crisp, golden crust is great with chili or as a quick side dish." - heather

"I make it my instant pot and it's fabulous and easy. I saute the veggies on the saute function and then once all of the ingredients have been added, I cook it on high pressure for 15 min and then let it do a natural release. After it's cooled a little, I run it though my Vitamix to make it smooth. This has ... " - wendy l.

"Easy to make but unfortunately we didn't like the flavors in this recipe. I won't be making again." - lomle

Happy cooking...