Pepper Sun-Dried Tomato Spread

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Pepper Sun-Dried Tomato Spread

Pepper Sun-Dried Tomato Spread
2 red bell peppers
1/2 cup California Sun-Dry Sun-Dried Tomato Pesto or Spread
2 tbsp. extra virgin olive oil
2 tbsp. white balsamic vinegar
1/2 tsp. sea salt
Pinch crushed red pepper
3 cloves garlic
1/4 cup resh basil leaves torn

This spread is perfect on Prosciutto Wrapped Zucchini “Dogs” (see page 73) or use as a spread to dress up a sandwich.

Prep: 20 minutes Cook: 6 to 8 minutes Serves: 6

1. Grill peppers over medium-high heat for 6 to 8 minutes or until skin is charred, turning frequently. Place in a paper bag and fold over top; let stand for 5 minutes. Rub off skin and remove stem and seeds.
2. Place in a food processor with remaining ingredients except basil; puree until smooth. Add basil and pulse on and off to chop.
3. Serve with Primizie Crispbreads or rustic baguette slices. 

Nutritional Information:
Nutrition per serving: 129 calories, 2 g protein, 11 g total fat (2 g sat.), 7 g carbohydrate, 2 g fiber, 4 g sugar, 2 mg cholesterol, 317 mg sodium, 4 points


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