This is the easiest reciep ever. And it’s just incredibly flavorful, and it’s gorgeous – a rich orange-y red and velvety.
Roasted Red Pepper Dip
You need:
Two 10-oz. jars of roasted red peppers
A couple teaspoons olive oil (optional)
Here’s all there is to it:
Drain the peppers and whiz them in the food processor until it makes a smooth sauce. Dip a finger in (with the processor OFF, of course. Heh.) and taste it. If it doesn’t feel velvety enough, drizzle in a little olive oil. If it doesn’t taste salty enough, add a little salt. (Sorry to be a little vague on these
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I wanted to serve pita chips with the roasted red pepper dip, but the store-bought ones were exhorbitant! We’re talking almost $4 for a 6-ounce bag. So I bought two 12-ounce packages of pitas for $1.53 each and made my own chips.
I just stacked one package of pitas and cut them in half, and then in half again, then twice more across, so that each pita made eight chips. Like this: 
Then I scattered them on a baking sheet (I didn’t grease
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Bruschetta
Baguette
One clove of garlic
Olive oil
Slice the bread into 1/2″ slices and toast. We tried toasting them on the grill, and unless you are a grill expert, I suggest using an oven. After they are toasted, cut the garlic clove in half and rub the cut edge on the toast, and then drizzle the toast with olive oil. You can serve them plain, or top them. If you aren’t going to serve them immediately, though, I suggest setting out a tray of the bruschetta with bowls of the toppings, or else they will get soggy.
Cannellini Bruschetta Topping
Two cans of cannellini, drained
[Continue reading Bruschetta Two Ways – Recipes]
August 12th, 2009 | 
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