This dip is a wonderful appetizer that friends and family will love. I cut a loaf of french bread, spread Brie and bake at 350 for 15 minutes. Spread the red pepper dip on the bread after it comes out of the oven and serve.
3 red peppers
2 tablespoon tomato paste
1 teaspoon sugar
1 teaspoon fresh thyme
¼ teaspoon salt
1 clove garlic, chopped
1 teaspoon olive oil
3 Tbsp grated Parmigiano-Reggiano cheese
No nutrition information available
1. Cut peppers into quarters and remove stem, seeds, and membranes.
Line a baking sheet with foil. Place peppers down on foil, skin side up and press each segment to lie flat on sheet.
Bake in an oven at 425° for 30 minutes or until skin is blackened and blistered.
Remove peppers from oven and place in a brown paper bag. Close bag and let cool for 20 minutes.
Peel and discard skins.
2. Place peppers in a cuisinart food processor, cover pulse until finely chopped.
3. Add tomato paste, sugar, thyme, salt, olive oil, Parmigiano-Reggiano cheese and garlic. Cover and blend until smooth.