Red Pepper Walnut Pâte

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   1) Roast bell peppers under the broiler, turning frequently, until skin is blackened on all sides. Place bell peppers in paper bag, seal, and let stand 5 minutes. Remove from bag and scrape charred skin from peppers. Remove stems and seeds. Coarsely chop and set aside.

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   2) In skillet, heat oil over medium heat. Add onion and garlic, stirring often until softened, about 5 minutes.

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   3) In food processor, combine onion mixture, reserved roasted pepper, walnuts, parsley and salt and pepper to taste. Process until smooth. Transfer to bowl, and chill before serving.

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   4) Great used as a spread on crostini, bruschetta, or in sandwiches.

* Per serving · 4 servings · Values may vary.