Ingredients:
2 - 8 oz. jars roasted red peppers, rinsed and drained
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. Italian Herbs Balsamic
1/2 tsp. cumin
1/4 c. Medium Extra Virgin Olive Oil
2 Tbsp. Cayenne or Harissa Olive Oil
salt to taste
Puree roasted red peppers, bread crumbs, walnuts, Italian Herb Balsamic, cumin, 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.
*Tested in Turkish Cooking Class
