Roasted Red Pepper Spread


Roasting bell peppers over a flame or in the broiler gives them a smoky sweetness that's incredibly flavorful (try our Roasted Bell Peppers).

For simple hors d'oeuvres, we've blended the peppers with creamy, mild goat cheese. If you can find smoked Spanish paprika, also called pimentón de la Vera, it will add a bit more pizzazz to the spread, but a dash of cayenne will also suffice.

Serve with crackers or slices of baguette, or use it as a yummy dip for crudités.


1 large red bell pepper (roasted)
5 ounces soft goat cheese
1/4 teaspoon Spanish pimentón or cayenne pepper (to taste)


Peel the roasted pepper, discarding the skins, seeds and stems. Cut the pepper into 1-inch pieces and place in a food processor. Add the cheese and process until the mixture is smooth. Season with the paprika or cayenne. Serve at chilled or at room temperature.

If you’re not using it immediately, the spread can be refrigerated, covered, for up to 1 week.

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