It's no secret that I love roasted red peppers. One or more jars
of these are always in my pantry, and this is one staple that I never want to
be without. I don't know of any other item in my kitchen that is more versatile
than these. With the possible exception of sweets (and the jury is still out on
this), roasted sweet red peppers can be used successfully in almost any type of recipe from
appetizers to salads and soups to side and main dishes.
Over the weekend I decided to try my hand at making a roasted red pepper cheese
spread. I love keeping Homemade Boursin in the fridge, as well as one or two varieties of hummus, basil being my
favorite. It is so convenient to be able to grab one or more of these things,
and make up an impromptu snack tray when an unexpected guest drops by. It's
also nice to have things on hand when you've worked like a dog all day and the
very thought of cooking overwhelms.
This spread is easy and absolutely delicious. The addition of the mayonnaise
makes it wonderfully spreadable right from the fridge so you don't have
to worry about waiting for it to soften up or suffering from broken crackers,
if not. The lovely fall color of the spread makes it perfect for this time of
the year, and, in addition to being well suited for crackers and crudités, it is
wonderful for breakfast when slathered onto a fresh bagel.
Blend all ingredients together using a hand mixer. Store in the fridge,
covered, for 3 hours to allow favors to meld. Serve with crackers or fresh
vegetables, or substitute for your favorite sandwich spread.