Mediterranean Flavors: Roasted Red Pepper Spread Recipe

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   Spread some olive oil on a roasting pan and roast the peppers in a 450u00b0F oven for 25 to 30 minutes, or until the skins are blackened and the flesh offers no resistance to a knife. You can also

2. 2

   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.

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   Transfer the mixture to a large bowl and add the

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   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.

* Per serving · 4 servings · Values may vary.