Roasted Red Pepper Spread

Name: Roasted Red Pepper Spread
Yield: makes 1 1/2 cups
Ingredients: 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

December 22, 2011

THE SWEET, SMOKY FLAVORS of red peppers are accented with briny olives and feta for a savory spread. We prefer piquillo peppers, which aren’t nearly as spicy as jalapeños but have a bit more heat than red bell peppers, but any jarred red pepper will do. Piquillo peppers are sold in jars and are available at most specialty stores. A perfect spread for artisanal breads and vegetables, it can also be served over grilled meats such as lamb or steak, added to The Big Omelet (page 210), or spooned over a green salad.

Cooks' Note

For a sharper, more piquant flavor, substitute an additional 2 ounces piquillo peppers (about 3 peppers) for the red bell pepper. For a softer, sweeter spread, leave out the piquillo peppers and include 1 additional red bell pepper.

Recipe notes

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