Red Pepper Mousse

1. 1

   Put the peppers, garlic, thyme, salt and pepper in a nonstick skillet.

2. 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. 3

   Puree the mixture in a food processor or blender until smooth.

4. 4

   Strain through a sieve lined with cheesecloth.

5. 5

   Fold in the yogurt cheese.

6. 6

   Season with salt and pepper to taste.

7. 7

   This mousse can be stored in the refrigerator in a closed container for up to 3 days.

8. 8

   Serve with grilled bread or as a base for pasta salad.

* Per serving · 4 servings · Values may vary.

No additional tips available.