1. Slice pepper in half, then core and seed. Place cut-side down on a foil-lined baking
sheet. Roast, uncovered, until skin is lightly charred, from 20 to 25 minutes.
Remove from oven and wrap foil around peppers. When cool enough to handle,
peel off skin and discard.
2. In a blender or food processor, whirl peppers with Lactantia Spreadable Cream
Cheese. Scrape into a small bowl.
3. Cover and refrigerate until firm, for at least 2 hours or up to 2 days.
Use as a sandwich spread or place in a small bowl and use as a dipping sauce for
veggies or generously heap on slices of toasted baguette.
August 1, 2016
Roasted Red Pepper Spread
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