I made a happy invention this week, which added considerable zing to my appetizers on Thursday. I had purchased several kinds of breads, crackers, cheeses (and can I just say HALLELUJAH! We now have a Trader Joe’s on our side of the Twin Cities, so I got gorgeous fancy cheeses for great prices!) There was also a jar of roasted vegetable bruschetta, and a tub of garlic hummus. I also brought a veggie tray which I purchased from the grocery store Thursday morning.
But the piéce de résistance (I know I’ve got an accent pointing the wrong way–haven’t figured out the accent grave yet) was my serendipitously invented Roasted Pepper Cream Cheese Spread:
I started by cutting 6 red bell peppers (that, let’s be honest, were past their prime) into 1″ strips, with seeds and stem and white inner flesh removed. I arranged them on a cookie sheet sprayed with oven spray. Then I drizzled them with olive oil, sprinkled them lightly with sea salt, and put them in a 400ºF oven for about 30 minutes, until the edges were black.
I let the peppers cool completely, then put them in a food processor with an 8 oz. block of Neufchatel (a lower-fat version of cream cheese–if you want to use the full-fat version, go right ahead, it’s your arteries. 😀 ) I pulsed the food processor until the cream cheese and the peppers were thoroughly mixed.
The spread was a huge hit, and what didn’t get eaten at appetizer hour got licked clean about 2 hours after Thanksgiving dinner. It went particularly well on sourdough bread, and I was imagining little thin slices of baguette, with strips of other veggies on top. It would also go nicely on a vegetable sandwich or a bagel.