Pimiento Paste

1. 1

   Preheat the oven to 400u00b0F

2. 2

   Place the peppers on a roasting tray, drizzle over the olive oil, place in the oven and roast for 35-40 minutes or until the peppers have slightly blackened, turning them occasionally.

3. 3

   Place the peppers in a large plastic food bag, seal and allow to cool.

4. 4

   Meanwhile, soak the bread in a little cold water, then drain and squeeze out excess moisture.

5. 5

   Remove the peppers from the bag, reserving any of the juices.

6. 6

   Peel the peppers, halve and remove the seeds.

7. 7

   Place the red pepper halves in a food processor with the bread, garlic, cayenne and the pepper juices and blend until smooth.

8. 8

   With the motor running, slowly drizzle in the extra-virgin olive oil.

9. 9

   Season with salt and freshly ground black pepper.

10. 10

    Toast or griddle some slices of crusty bread and spread the paste over it.

No additional tips available.