Melted Pepper Spread Recipes

MELTED-PEPPER-RICOTTA TOAST

Steps:

• Toast the bread well, and spread it with the peppers. Drop on the ricotta in dollops, and season them with flaky salt. Scatter on a few torn mint or basil leaves, and serve immediately.

ROASTED RED PEPPER SPREAD

Steps:

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

MELTED RED PEPPER SPREAD

Steps:

• Thinly slice onions and place in large pan with the olive oil and some salt.
• Cook uncovered until soft, stirring frequently to avoid over-browning.
• Meanwhile, thinly slice peppers and garlic.
• When onions are very soft, add peppers and garlic to pan, along with some salt. Saute for c. 10 minutes until most of the juices have cooked off.
• Cook for another 10 minutes, stirring frequently, until mixture becomes jam-like and caramelized.
• Salt again to taste, then add some thyme and a splash of vinegar.
• Cook for another 1-2 minutes, then remove from heat and let cool.
• Store in an airtight container in the fridge; will keep for up to 2 weeks.

ROASTED RED PEPPER SPREAD

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.

ROASTED RED PEPPER SPREAD

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.

PORTOBELLO, BROCCOLI, AND RED-PEPPER MELTS

Steps:

• Heat broiler, with rack set 4 inches from heat. On a rimmed baking sheet lined with aluminum foil, toss broccoli with oil; season with salt and pepper. Broil, tossing once or twice, until broccoli begins to char, 4 to 6 minutes.
• Add mushrooms and bell peppers to sheet; season with salt and pepper, and toss to combine. Broil, tossing once or twice, until vegetables are tender, 8 to 10 minutes more; set aside.
• Meanwhile, in a small bowl, combine mayonnaise and garlic; season with salt and pepper. Place bread on a work surface. Dividing evenly, spread with mayonnaise mixture, and top with vegetables, then cheese. Place on baking sheet, and broil until cheese is melted and lightly browned, 2 to 4 minutes.