Roasted Red Pepper and Walnut Spread

Roasted Red Pepper and Walnut Spread
Photo by Roland Bello


  • 2 (7-to 8-ounces) jars roasted red peppers
  • ½ teaspoon cumin
  • 1 cup walnuts
  • 1 tablespoon red-wine vinegar
  • 1/8 teaspoon cayenne
  • 1 cup coarse fresh bread crumbs
  • ¼ cup extra-virgin olive oil

Purée roasted red peppers, bread crumbs, walnuts, vinegar, cumin, cayenne, and 1/4 teaspoon salt in a food processor until almost smooth. With motor running, add oil in a slow stream, blending until incorporated.

View full recipe at Epicurious


Best Wine Deals

See More Deals

Snooth Media Network