By Lee & Lou Havlicek.
Lee & Lou Cook.
Red peppers are one of those foods that can take on a totally different flavor depending on how you prepare it. And the appetizer table alone sees plenty of versions: roasted, raw, marinated. All delicious, but maybe a little overdone. Instead of the usual roasted red pepper dip that we’ve all encountered maybe one too many times, here’s a new take that we’re excited to add to our table this year.
The beautiful color—a gorgeously vibrant holiday red—and more interesting texture are nice changes all on their own, but then there’s the taste…spicy and tangy and the perfect compliment to something we can’t ever get enough: cheese. (But really, who can? Apologies to the lactose intolerant.) And the thing that makes it even more ideal for the holidays? It’s just so simple to make. That means when you’re rushing around preparing everything else, something you’ll barely have to give a second thought: this perfect appetizer.
This is our version of a Mediterranean spread made by halving and seeding a mixture of sweet and spicy peppers, then letting them dry in the sun for a few days. The flavor of sun-dried peppers is wonderfully concentrated—an entirely new flavor—as with sun-dried tomatoes. But since we are, unfortunately, not under the Tuscan sun these days, we air-dry the peppers in our kitchen instead. Just cut up the peppers, place them on a paper-towel lined baking sheet, and let them dry overnight. The next day, toss them in your food processor, then roast away, and you’re done. The healthful ingredients that make up this simple, beautiful spread means that in addition to being oh so tasty, it also happens to be good for you. (Not that you’ll be giving that much thought while digging into holiday specialties, but it might be nice to remember when you’re going for your third slice of panettone…more on that later.)
For the recipe and plenty more Lee & Lou click here.