Layered Basil Roasted Red Pepper Spread Recipes

Steps:

• Roast red peppers, tomatoes, garlic and onion under a broiler or on a grill at 425 degrees F, turning to roast all sides, until tomatoes and peppers are blistered, blackened and softened and garlic and onion are blackened in spots. Remove from heat.
• Place pepper and tomatoes in paper bags, secure opening and let cool about 15 minutes. Allow garlic and onion to cool. Peel garlic and onion. Finely chop garlic. Set aside. Finely chop onion, measuring 1/4 cup. Set aside. Peel and seed peppers and tomatoes. Place peppers and tomatoes in a food processor or blender, working in batches, and process until smooth.
• Prepare boiling water canner. Heat jars and lids in simmering water until ready for use. Do not boil. Set bands aside.
• Combine pepper and tomato puree, garlic, onion, vinegar, basil, sugar and salt in a large saucepan. Bring to a boil. Reduce heat and simmer until mixture thickens and mounds on a spoon, about 20 minutes.
• Ladle hot spread into hot jars leaving 1/2 inch headspace. Wipe rim. Center hot lid on jar. Apply band and adjust until fit is fingertip tight.
• Process in a boiling water canner for 10 minutes, adjusting for altitude. Remove jars and cool. Check lids for seal after 24 hours. Lid should not flex up and down when center is pressed.

Steps:

• Halve, stem and seed 2 red and 2 yellow bell peppers. Broil, cut-side down, until blackened, 5 minutes. Place in a bowl, cover and cool; peel and cut into pieces. Saute sliced garlic in olive oil; drizzle the oil over the peppers. Top with basil, lemon juice, salt and pepper.

Steps:

• Preheat the oven to 500 degrees F.
• Pour 2 tablespoons of olive oil on a baking sheet and place the peppers, cut side up on the oil. Turn the peppers over, season them with salt and pepper, and roast in the oven for 20 minutes. Place the warm peppers in a bowl, and cover with plastic wrap. Set aside to cool for at least 30 minutes.
• For the basil oil, put the basil, 1 1/2 cups olive oil, and the garlic in the bowl of a food processor fitted with a steel blade. Pulse 6 to 8 times until the basil is finely chopped.
• When the peppers are cool, remove and discard the skins. Slice the peppers and arrange them on a plate. Pour the basil oil over the peppers, and garnish with the basil leaves

Steps:

• Heat broiler, with rack 6 inches from heat. Cut peppers in half through the stem; discard stems, ribs, and seeds. Place peppers cut side down on a rimmed baking sheet.
• Roast peppers under the broiler until skins are charred, rotating baking sheet occasionally to cook evenly, about 10 minutes. Transfer peppers to a bowl, and cover with plastic wrap. Let steam until cool enough to handle, about 10 minutes.
• Using a paper towel, rub peppers to remove blackened skin, and discard. Cut peppers into strips, and place in a clean bowl. Pour over strips any accumulated juice from other bowl. Add oil, vinegar, garlic, and basil; season with salt and pepper. Toss to combine. Serve warm or at room temperature.

Steps:

• Heat oven to 350°F.
• Mix cream cheese and Parmesan until blended; spread onto bottom of 9-inch pie plate.
• Top with layers of remaining ingredients.
• Bake 15 min. or until heated through.

Steps:

• Place all ingredients in a small food processor; cover and process until pureed. Store in the refrigerator.

Steps:

• Arrange drained peppers on a double layer of paper towels; let dry.
• Process the remaining ingredients in the bowl of a food processor or blender, until the capers and parsley are very finely chopped.
• Add peppers and process with on-off switch until the peppers are coarsely chopped. Do not overprocess. Stop several times to scrape down the sides of the bowl to make sure mixture is evenly chopped.
• Check the seasonings and adjust as necessary.
• Serve with crudites.

Steps:

• Arrange the peppers on a double layer of paper towels, and let dry.
• Smash and peel the garlic. Then in a small bowl mash to a paste with the salt.
• Combine the garlic mixture, oil, parsley, lemon juice and capers in a food processor, and process until chopped fine. Add the peppers, and process until they are coarsely chopped. Store, covered, in the refrigerator for up to 5 days. Serve at room temperature.

Steps:

• Spread hummus onto a 12-in. round serving platter; top with roasted peppers., In a small bowl, combine the spinach, lemon juice, oil, basil and mint. Using a slotted spoon, spoon spinach mixture over peppers. Top with cheese, olives and onion. Serve with vegetables or pita chips.