Roasted Red Pepper Spread

Course : Dips
Serves: 6
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4 cloves garlic
1/4 teaspoon salt
1/4 cup chopped fresh basil leaves (or 1 1/2 tablespoons dry basil)
1/4 cup chopped fresh parsley
1/4 cup chopped roasted red peppers -- pureed
1 tablespoon Lea And Perrins Worcestershire sauce
1/2 cup grated parmesan cheese
1/4 cup olive oil
12 pieces French bread slices -- toasted

Preparation / Directions:

Chop garlic with salt, and mash to a paste. Add chopped basil leaves, parsley, pepper puree, Worcestershire sauce, and Parmesan cheese. Gradually whisk in the oil with a fork, to make a paste. Spread on toast or pass separately with toast, or add to soup (see the "Soup Provencale" recipe which is included in this collection) if desired. Recipe Source: A RECIPE COLLECTION FROM LEA and PERRINS by Lea and Perrins

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