Red Pepper Mousse

• 2 large red bell peppers, seeded, deveined and cut into large dice
• 1 small clove garlic, peeled and bruised
• 1 teaspoon fresh thyme leaves
• 1/2 teaspoon salt, plus more to taste
• 1 teaspoon freshly ground pepper, plus more to taste
• 2 teaspoons white-wine vinegar
• 2 cups yogurt cheese

1. Put the peppers, garlic, thyme, salt and pepper in a nonstick skillet.
2. Sprinkle with the vinegar, partly cover and cook over medium-low heat until the peppers are tender but not soft, about 25 minutes.
3. Puree the mixture in a food processor or blender until smooth.
4. Strain through a sieve lined with cheesecloth.
5. Fold in the yogurt cheese.
6. Season with salt and pepper to taste.
7. This mousse can be stored in the refrigerator in a closed container for up to 3 days.
8. Serve with grilled bread or as a base for pasta salad.

red bell peppers, clove garlic, thyme, salt, freshly ground pepper, whitewine vinegar, yogurt cheese

Taken from cooking.nytimes.com/recipes/6925 (may not work)