Pimiento Paste

Enjoy a taste of the Mediterranean with this simple and colourful red pepper spread.

• Ready In: 45 mins
• Serves: 4

Ingredients

• 2  red bell peppers
• 1  tablespoon olive oil
• 1  ounce  white bread, crusts removed
• 2  garlic cloves, crushed
• 1  teaspoon cayenne pepper
• 1⁄2 cup extra virgin olive oil
•  salt and pepper
•  crusty bread, toasted, to serve

Directions

1. Preheat the oven to 400°F
2. Place the peppers on a roasting tray, drizzle over the olive oil, place in the oven and roast for 35-40 minutes or until the peppers have slightly blackened, turning them occasionally.
3. Place the peppers in a large plastic food bag, seal and allow to cool.
4. Meanwhile, soak the bread in a little cold water, then drain and squeeze out excess moisture.
5. Remove the peppers from the bag, reserving any of the juices.
6. Peel the peppers, halve and remove the seeds.
7. Place the red pepper halves in a food processor with the bread, garlic, cayenne and the pepper juices and blend until smooth.
8. With the motor running, slowly drizzle in the extra-virgin olive oil.
9. Season with salt and freshly ground black pepper.
10. Toast or griddle some slices of crusty bread and spread the paste over it.