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Roasted Pepper and Cheese Spread
* Don't make a large batch, as it doesn't keep well.
If any is left over, store it in the fridge.
If any is left over, store it in the fridge.
Categories:
Dairy
Spreads & Sandwiches
Ingredients
- 3 red / orange / mixed bell peppers
- 100 grams Bulgarian cheese
- 1-2 cloves garlic
- a handful pine nuts
- 2 tablespoons olive oil
Preparation
Rinse the peppers and remove the seeds.Cut them in half lengthwise and put them in the oven on turbo / grill at 200 degrees for about 15 minutes, until the peppers are slightly charred.
Take them out and wait until they cool slightly, then peel off the skin.
Place them in a blender together with the cheese, the garlic cloves and the pine nuts, and blend until you get a paste-like texture.
You can drizzle a little olive oil on top.
Serve on toasted pita / as a sandwich filling / on a plate, and scoop it up like hummus ;)
* Keep in the fridge up to the next day.
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