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Roasted red pepper pâté

This is a fantastic spread on grilled ciabatta or crostini, which is a perfect nibble at drink parties or an appetizer at dinner parties. If you add a drop of water to the paste, it becomes an excellent dip or even pasta sauce!
Print Recipe
Prep Time 5 minutes
Resting Time 4 hours
Total Time 5 minutes
Cuisine: Spanish
Calories: 1234
Ingredients Method

Ingredients
  

  • 2 grilled red bell peppers
  • 1 Tbsp fresh lemon juice
  • 2 tsp capers drained
  • 1 clove garlic crushed
  • 1 tsp ground cumin
  • 1 tsp soft cane sugar
  • 2 Tbsp chopped parsley
  • Handful of seeded black olives sliced

Method
 

  1. If you use roasted peppers from a jar, drain & chop them roughly.
  2. If you use raw pepper, roast or barbecue them. Put them in a bowl, cover and let them sweat. When cooled, p of the skin, then roughly chop.
  3. Put everything in a food processor, except the olives. Blitz for a few seconds to a textured paste.
  4. Add the olive slices, season to taste.