Recipe for Roasted Red Pepper Spread

1.00	sl	Whole-wheat bread
		-- crusts trimmed
12.00	oz	Roasted red sweet peppers
		-- drained -OR-
2.00	md	-Red sweet peppers, roasted
1.00		Garlic clove
0.25	ts	Salt
2.00	tb	Olive oil
		Sliced French bread -OR-
		Crackers

Instructions:
In a covered food processor container, process bread until crumbly; set aside.
Add red pepper, garlic and salt to container.
Cover and process until smooth.
With the processor running, gradually add oil through feed tube.
Add reserved bread crumbs; cover and process until smooth.
Transfer to small bowl or a ramekin.
Serve chilled or at room temperature, with crackers or toasted bread.
Yields about 1 cup.
Note: To roast your own peppers, cut peppers in half lengthwise.
Remove seeds.
Place pepper halves, cut side down, on a foil-lined baking sheet.
Bake, uncovered, in a 425 F oven for 20 to 25 minutes or until the skin is bubbly and brown.
Place peppers in a clean paper bag; seal and let stand for 20 to 30 minute or until cool enough to handle.
Pull off skin gently and slowly, using a paring knife.

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