Roasted Red Pepper Spread

Recipe Ingredients

4		Garlic cloves (large)
1/4 teaspoon	1.3ml	Salt
1/4 cup	10g / 0.4oz	Chopped fresh basil leaves
		(or 1 1/2 tablespoons dry basil)
1/4 cup	36g / 1.3oz	Chopped fresh parsley
1/4 cup	59ml	Chopped roasted red peppers - pureed
1 tablespoon	15ml	Lea And Perrins Worcestershire sauce
1/2 cup	73g / 2.6oz	Grated parmesan cheese
1/4 cup	59ml	Olive oil
12		French bread slices - toasted

Recipe Instructions

Chop garlic with salt, and mash to a paste. Add chopped basil leaves, parsley, pepper puree, Worcestershire sauce, and Parmesan cheese. Gradually whisk in the oil with a fork, to make a paste.

Spread on toast or pass separately with toast, or add to soup (see the "Soup Provencale" recipe which is included in this collection) if desired.

Source:
A RECIPE COLLECTION FROM LEA and PERRINS by Lea and Perrins

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