Mediterranean Flavors: Roasted Red Pepper Spread Recipe
- 4 large red peppers, cut in half lengthwise and seeds removed
- 2 cups of pecans or walnuts, finely chopped
- 1 cup of stale bread cut into 1/4 inch cubes
- 1/2 of a small red onion, if you like and aren't making this in advance
- 1 handful of chopped parsley
- 3 tablespoons of
- 1/4 cup of extra virgin olive oil; use more or less as needed
- Spread some olive oil on a roasting pan and roast the peppers in a 450u0b0F oven for 25 to 30 minutes, or until the skins are blackened and the flesh offers no resistance to a knife. You can also
- When the peppers have cooled enough to handle, remove most of the blackened skins, but leave some on if you like for a charred flavor. Roughly dice the peppers, then transfer them to a large cutting board with the other dry ingredients. Run across it all with a sharp knife until you have a slightly cohesive mass with chunks smaller than peas. Don't over-mince. You can do this in a food processor, but go with brief pulses and the understanding that you may have to do the last bit of mincing by hand.
- Transfer the mixture to a large bowl and add the
- and salt to taste. Drizzle in enough olive oil to make a cohesive mass. Let the bread soak in the juices for a couple minutes, then serve.
red peppers, pecans, bread, red onion, handful, of, olive oil
Taken from www.seriouseats.com/recipes/2010/07/roasted-red-pepper-spread-dip-recipe.html (may not work)