Vintage Rose Kitchen: Red Pepper Pate

For Ruby Tuesday I've decided to do a recipe which zings with the vibrancy of red!

 It's dead easy to make, keeps for three weeks and is delicious at any time with toast, crackers, cheeses etc.etc.etc. So let's get to it:

Ingredients:
4 large red peppers
3 garlic cloves (optional as is the quantity)
150g butter, melted (or approx 100g cream cheese)
10mls freshly chopped oregano & basil leaves
1 tbl Balsamic vinegar (or to taste)
Pinch salt
Dash Peri peri/ chilli sauce


Method:
Preheat oven to 240degrees
Line a medium oven tray with tinfoil
Cut peppers in half lengthways and remove seeds.
Arrange peppers and garlic cloves on tray and bake for 20 minutes
Cool and remove skins
Place peppers, garlic, vinegar and peri peri sauce etc. in a food processor and blend until smooth
With processor on slow, slowly pour in butter in a thin stream (or fold in cream cheese) until mixture is smooth and creamy
Stir in oregano/ basil mix
Place in an airtight container and refrigerate.   Keeps for up to three weeks
Serve with a variety of crackers or breads and cheeses or cold meats

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Image:  All rights reserved - copyright 2010 Gena D Images

for Vintage Rose Studio