Roasted Red Pepper and Almond Butter Tapenade

Serve this flavorful spread with crusty bread or vegetable crudite.

SERVINGS
8

INGREDIENTS
2 large red bell peppers
2 plump cloves garlic, peeled
1 teaspoon salt
3 tablespoons roasted almond butter
1/4 teaspoon cumin
1/4 teaspoon black pepper
several sprigs fresh cilantro

PREPARATION
1.Sit the red peppers directly over an open gas flame or electric burner set on medium. Cook, turning often, until skin chars on all sides, about 8 to 10 minutes. Seal peppers in a paper bag and leave until cool enough to handle. Slip skin off cooked peppers. Remove and discard stem and seeds. Drain on paper towel.

2.In the bowl of a small food processor, grind the garlic and 1/2 teaspoon salt into a paste. Add the almond butter and 1 tablespoon water. Process about 10 seconds to make a smooth dry paste. Add the red pepper, cumin, black pepper and process until smooth, about 15 seconds. Serve the spread with crusty bread or vegetable crudite.

Source: Priscilla, Chester, Connecticut

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