What do you do with a bunch of already roasted red peppers and left over baguette from the meatball grinders?  All I could think about were appetizers – maybe because I was thinking finger food, or maybe because I was hungry and I was looking for something quick to make.  I also had some left over cream cheese in the refrigerator that had to be used as well – so it was decided, a spread.  I guess I could have just made my life even easier and spread some cream cheese on bread, then top it with the roasted red peppers, but then I wouldn’t have been able to try this recipe I had my eye on.  Basically I made in about 5 minutes what they charge $4 at the fancy bagel stores – and I have to say that mine was pretty delicious.  I saw this recipe in Maryanna Vollstedt’s book titled, The Big Book of Potluck.  You really just need to have a blender or food processor to make this quick – and seriously you are finished in a blink of an eye.  If you are not starting with already roasted peppers, then it may take you a little more time…but it is worth it – freshly roasted peppers are delicious and add a smokey flavor to this already flavorful spread.

Ingredients

• 1 large roasted red pepper
• 2 garlic cloves, coarsely chopped
• 3 ounces cream cheese at room temperature, cut into chunks
• 2 parsley sprigs
• 1/4 teaspoon dried oregano
• 1/4 teaspoon dried basil
• 1/4 teaspoon paprika
• 1/4 teaspoon salt
• 2 drops of Tabasco sauce

Preparation

Put all ingredients in a food processor or blender and blend until smooth.  Transfer to a bowl, cover, and refrigerate several hours or until well chilled.  Or if you were like me and didn’t have a few hours, just stick it in the freezer for a 1/2 hour, and call it good.

For a printer-friendly version of this recipe, click here:  Roasted Red Pepper Spread