Roasted Red Pepper Spread

Name: Roasted Red Pepper Spread
Prep time: 5 min
Cook time: 40 min
Ingredients: 3 red bell peppers (cut in half, deseeded and desteamed); 4-5 garlic cloves (whole, unpeeled, and with the hard end cut off); 1/2 cup fresh basil leaves; 1/2 lemon (juiced); 1/2-1 tsp kosher salt

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This Roasted Red Pepper Spread is made with homemade roasted peppers, roasted garlic, and basil. It’s simple, easy, and perfect for spreading on sandwiches (or to add to a charcuterie board!).

I personally love using this for my Grilled Chicken & Cottage Cheese sandwiches.

Roasted Red Pepper Spread Ingredients

Here’s what you’ll need for this simple spread:

Roasted red peppers: I made my own for this, but you can always use store bought when in a pinch.

Roasted garlic: Making your own is so easy!

Fresh basil leaves: For flavor.

Lemon juice: To help brighten the spread a bit.

Salt: To bring it all together.

How to Make Roasted Red Pepper Spread

Here’s what to do:

Step 1: Roast the peppers and garlic.

If making roasted red peppers and garlic yourself, preheat the oven to 450 degrees and set up a baking sheet with aluminum foil and some cooking spray.

When ready, cut the peppers in half (deseeded and desteamed) and put them on the baking sheet, rubbed with a little bit of olive oil.

For the garlic cloves, cut off their stubby tips but them keep whole (and don’t peel them!). Put them in their own smaller aluminum foil packet, with a drizzle of olive oil on top, and scrunch the aluminum foil so that they’re covered.

Roast in the oven for ~40 minutes, but check on the garlic at the 20 minute mark. If they’re soften, remove them (you don’t want them to burn!).

Once the peppers are charred, remove and set aside to cool enough to be handled.

Alternately, you can roast peppers quickly if you have a gas stove. Simply turn on the flame and carefully scorch the pepper, turning until the entire pepper is charred.

Step 2: Peel the peppers.

Once cool enough to handle, the skins should easily peel off. Remove all the skins and set aside.

Step 3: Blend everything.

Now add the roasted peppers, the roasted garlic (just squeeze the softened garlic right out and into the blender), the basil, a pinch of salt, and half of a lemon juiced into the blend. Blend until smooth, then taste and add some more salt, basil, or lemon juice as needed.

Roasted Red Pepper Spread

This Roasted Red Pepper Spread is made with homemade roasted peppers, roasted garlic, and basil. It's simple, easy, and perfect for spreading on sandwiches (or to add to a charcuterie board!).

Course Side Dish

Cuisine American

Keyword roasted red pepper spread, roasted red peppers

Prep Time 5

Cook Time 40

Ingredients

3 red bell peppers cut in half, deseeded and desteamed
4-5 garlic cloves whole, unpeeled, and with the hard end cut off
½ cup fresh basil leaves
½ lemon juiced
½-1 teaspoon kosher salt

Instructions

Preheat the oven to 450 degrees F. Add the bell peppers to an aluminum foil-lined baking sheet sprayed with cooking spray. Drizzle with olive oil. Add the garlic cloves to a smaller square of foil. Drizzle with olive oil, then scrunch the foil to make sure the garlic cloves are in their own packet. Roast for ~40 minutes, checking the garlic at the 20 minute mark. If softened, remove. Let the peppers roast until charred, then remove and let everything cool until they can be handled.
Once cooled, peel the pepper skins off. Add to a blender along with the roasted garlic (just squeeze the softened garlic directly into the blender, tossing the peels away), basil, lemon juice, and salt. Blend until smooth, then taste and add any salt, basil, or lemon juice as preferred.

Dee

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