Roasted Red Pepper and Walnut Spread Recipe

Roasted Red Pepper and Walnut Spread Recipe

  • 2 (7-to 8-ounces) jars roasted red peppers, rinsed and drained
  • 1 cup coarse fresh bread crumbs (from a baguette)
  • 1 cup walnuts (4 ounces), toasted
  • 1 tablespoon red-wine vinegar
  • 1/2 teaspoon cumin
  • 1/8 teaspoon cayenne
  • 1/4 cup extra-virgin olive oil
  1. Purée roasted red peppers, bread crumbs, walnuts, vinegar, cumin, cayenne, and 1/4 teaspoon salt in a food processor until almost smooth.
  2. With motor running, add oil in a slow stream, blending until incorporated.
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