Roasted Red Pepper Spread

Course : Spreads
Serves: 6 - 8
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4 cloves garlic
1/4 teaspoon salt
1/4 cup chopd fresh basil leaves or 1 1/2 tb dry basil
1/4 cup chopped fresh parsley
1/4 cup chopped roasted red peppers; pureed
1 tablespoon worcestershire sauce
1/2 cup grated parmesan cheese
1/4 cup olive oil
12 slices french bread; toasted
1 teaspoon pineapple flavoring

Preparation / Directions:

INSTRUCTIONS: 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.

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