Roasted Red Pepper Spread

• 2 garlic cloves
• 2 tablespoons balsamic vinegar
• 1 tablespoon extra-virgin olive oil
• 1 red bell pepper, roasted
• 2 ounces jarred piquillo peppers (about 3 peppers; see Note)
• 12 kalamata olives, pitted
• 3 tablespoons roughly chopped fresh basil
• 1/4 teaspoon kosher salt
• 1/8 teaspoon freshly ground black pepper
• 1 ounce (about 1/4 cup) feta cheese

1. Using a food processor, puree the garlic with the balsamic vinegar and olive oil.
2. Add the red bell pepper, piquillo peppers, olives, basil, salt, and pepper and pulse until the peppers and olives are finely chopped.
3. Add the feta and pulse 4 to 6 times until the feta is incorporated but still coarse.
4. The spread can be refrigerated in an airtight container for up to 2 weeks.

garlic, balsamic vinegar, extravirgin olive oil, red bell pepper, piquillo peppers, olives, fresh basil, kosher salt, freshly ground black pepper, feta cheese

Taken from www.epicurious.com/recipes/food/views/roasted-red-pepper-spread-387846 (may not work)