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Roasted Red Pepper Spread

October 2014

Serves: 2-4  

 

4 red bell peppers   

1 clove garlic, peeled and minced, preferably José Andrés Purple Garlic 

1 shallot, peeled and minced  

¼ cup extra virgin olive oil, preferably José Andrés Extra Virgin Olive Oil 

3 tablespoons red wine vinegar 

Pepper, to taste 

½ tablespoon salt   

1 tablespoon fresh thyme leaves, stems removed   

One 8-ounce block feta cheese   

  
Preheat the oven to 450 degrees F.    

Place the red peppers directly onto the oven racks and roast for approximately 30 minutes, turning every 7 minutes or so. When the peppers are charred, remove them from oven carefully with tongs.   

Set the peppers aside to cool. Once cool enough to handle, peel the charred skin from the outside of the peppers. Slice open the peppers and remove the stems and seeds. Chop the peppers into small pieces and place in medium-sized mixing bowl.   

Combine the garlic, shallots, olive oil, vinegar, a pinch of pepper and salt in a mixing bowl. Whisk until well combined and pour over the peppers.   

Coarsely chop the feta into very small pieces and add to the pepper mixture. Stir the ingredients together, cover with plastic wrap and chill in refrigerator for 15 minutes before serving. Sprinkle the fresh thyme on top and serve with warm pita bread or pita chips.