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2 8 oz. jars roasted red peppers, rinsed and drained
1 c. coarse fresh bread crumbs, such as from a baguette
1 c. walnuts
1 Tbsp. Neapolitan Herb Balsamic
1/2 tsp. cumin
1/4 c. medium Extra Virgin Olive Oil, such as Picual
2 Tbsp. Red Cayenne Olive Oil
salt to taste
Puree roasted red peppers, bread crumbs, walnuts, Neapolitan Herb Balsamic, cumin, Red Cayenne Olive Oil and 1/4 tsp. salt in a food processor until almost smooth. With motor running, add oil in a slow stream, blending until incorporated.
Chef's Note: This spread is delicious with a veggie sandwich full of greens, with deep-fried appetizers like spring rolls or Turkish Rissoles (Rolls), or even with crostini, crackers or toast.