Crudites With Roasted Garlic And Red Bell Pepper Dip
Total Time: 1 hr 30 mins
Preparation Time: 30 mins
Cook Time: 1 hr
Ingredients
- 2 red bell peppers
- 1/4 cup roasted garlic, recipe follows
- 1/2 lb feta cheese, drained
- 1/4 cup extra virgin olive oil
- 1 teaspoon extra virgin olive oil
- 2 teaspoons fresh lemon juice
- 3 tablespoons chopped fresh basil leaves (optional)
- 1 teaspoon chopped fresh oregano
- 1/4 teaspoon red pepper flakes (to taste)
- 2 teaspoons chopped fresh parsley leaves (garnish)
- zucchini, batons
- jicama, sticks
- sliced mushrooms
- baby carrots
- sliced cucumber
- blanched asparagus spear
- sliced fennel
- 2 heads garlic, upper quarter removed
- 2 teaspoons olive oil
- salt
- ground black pepper
Recipe
- 1 roasted garlic:.
- 2 preheat the oven to 350ºf.
- 3 place the garlic on foil-lined baking sheet and rub 1 teaspoon of oil into the top of each head.
- 4 sprinkle lightly with salt and pepper and place cut sides down, on baking sheet.
- 5 bake until the cloves are soft and golden, about 1 hour.
- 6 remove from the oven and let sit until cool enough to handle.
- 7 squeeze each head of garlic expel the cloves into a bowl.
- 8 mash into a paste.
- 9 set aside until needed.
- 10 *note: each head of garlic makes approximately 2 tablespoons of roasted garlic.
- 11 prepare dip:.
- 12 roast the pepper by placing them on an open glas flame, turning them frequently with tongs until all sides are charred black, 7-10 minutes.
- 13 place in a plastic or paper bag, and cool for about 15 minutes.
- 14 peel the peppers, remove the seeds and stems, and discard.
- 15 coarsley chop the peppers.
- 16 transfer the peppers and garlic to a food processor and process until smooth.
- 17 add the cheese and process until smooth.
- 18 with the machine running, add 1/4 cup of the extra-virgin olive oil and lemon juice in a steady stream through the feed tube.
- 19 add the basil, oregano, red pepper flakes and 1/4 teaspoon salt, and process until smooth.
- 20 adjust the seasoning, to taste.
- 21 transfer to a decorative bowl and refrigerate for 1 hour.
- 22 before serving, drizzle with the remaining 1 teaspoon of extra-virgin olive oil and sprinkle with the parsley.
- 23 serve cool or at room temp, with assorted crudites for dipping.
No comments:
Post a Comment