Roasted Red Pepper Pâté
© llizard aka ejm 2001, 2002
Ingredients makes a cup to a cup and a half
1 large red pepper, roasted
250 gm cream cheese
2 green onions, chopped
1 Tbsp capers
black pepper to taste
- Wash the red pepper well. Place it whole into a 400F oven oven for a total of about 20 minutes. Turn it every 5 minutes til all sides are puffy and dark coloured all over. Don't worry if some of it gets black. Remove from oven and cover with a paper towel and let sit for about ten minutes.
- Peel the red pepper. The skin should easily pull away. Cut the pepper in half and discard seeds. Dry off excess liquid with the paper towel.
- Put cream cheese in food processor and whirl til softened. Add chopped green onions, capers, red pepper, freshly ground black pepper and whirl til well mixed.
Serve as an appetizer with Melba toast or water crackers. It is also good as a dip for julienned raw vegetables.