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