ROASTED RED PEPPER & WALNUT SPREAD

By BobD

Ingredients

• 2 (7- to 8-ounce) jars roasted red peppers, rinsed and drained
• 1 cup coarse fresh bread crumbs (from a baguette)
• 1 cup walnuts (4 ounces), toasted (see Tips)
• 1 tablespoon red-wine vinegar
• 1/2 teaspoon cumin
• 1/8 teaspoon cayenne
• 1/4 cup extra-virgin olive oil

Preparation

Step 1

Puree roasted red peppers, bread crumbs, walnuts, vinegar, cumin, cayenne, and 1/4 tsp salt in a food processor until almost smooth.

With motor running, add oil in a slow stream, blending until incorporated.

COOKS NOTES:
Spread is also delicious with crudite crackers, or toasts.

Spread can be made 3 days ahead and chilled.

Bring to room temperature before serving.