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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