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Roasted Red Pepper and Walnut Spread Recipe

   
 

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     Roasted Red Pepper and Walnut Spread

Category   Appetizers
Sub Category   None

Ingredients
2 (7-to 8-ounces) jars roasted red peppers, rinsed and drained
1 cup coarse fresh bread crumbs (from a baguette)
1 cup walnuts (4 ounces), toasted
1 tablespoon red-wine vinegar
1/2 teaspoon cumin
1/8 teaspoon cayenne
1/4 cup extra-virgin olive oil
 

Instructions
Purée roasted red peppers, bread crumbs, walnuts, vinegar, cumin, cayenne, and 1/4 teaspoon salt in a food processor until almost smooth. With motor running, add oil in a slow stream, blending until incorporated.


Originally Submitted
8/12/2009





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