This holiday season was nice and mellow — even though I was running here, there and everywhere (per usual). For Christmas Eve, I prepared this delicious roasted red pepper spread. I paired it with burrata and Iggy’s bread. It was well-received, so I made it for a couple other holiday gatherings to follow.
I love the flavor of freshly roasted red peppers. Learn how to master it below.
Roasted Red Pepper Spread
- 5 red bell peppers
- 5 garlic cloves
- 1/4 cup parmesan cheese
- 5-8 basil leaves
- sea salt
- olive oil
- Slice the peppers in half and remove the seeds. Coat them in olive oil and place them on a baking sheet with outsides facing up. Add the garlic to the sheet as well. Place in the oven and set to a high broil.
- When the skin starts to blacken and bubble, remove from the oven and let cool
- Once cool, peel off the skin. Place the peppers and garlic in the food processor and chop. Add 1 Tbsp of olive oil, 1-2 tsp of sea salt, basil and the parmesan cheese. Blend until smooth. Serve chilled or warmed with bread and — my fav — burrata.