Tuesday, November 03, 2009

Garlicky Roasted Red Pepper Spread

Makes about 1.5 cups

1 clove garlic
1 cup diced toasted bread (about 2 slices toast)
1 16-ounce jar roasted red peppers, drained
Big pinch crushed red pepper flakes
1/4 teaspoon salt
1/4 teaspoon smoked paprika
2 teaspoons balsamic vinegar
1 teaspoon honey
2 tablespoons extra-virgin olive oil

With a food processor running, drop the garlic clove through the feed tube and let it bounce around until it is finely minced. Add the toasted bread cubes and continue processing until they are reduced to fine crumbs. Add the roasted red peppers, red pepper flakes, salt, smoked paprika, balsamic vinegar and honey and process until the mixture is fairly smooth. Scrape into a small bowl and stir in the olive oil. Store in an airtight container in the refrigerator. It will keep several weeks.

Note: You can order smoked paprika which isn't too easy to come by at: www.penzeys.com).