Red Pepper and Sun-Dried Tomato Pate

Lovely on crostini.

• Ready In: 25 mins
• Yields: 2 cups

Ingredients

• 2  large  red peppers (capsicums)
• 1  teaspoon  freshly grated gingerroot
• 1⁄2 cup  chopped sun-dried tomato (in oil)
• 250  g cream cheese

Directions

1. Cut peppers in half lengthways.
2. Remove seeds and stem.
3. Place cut-side down on an oven tray and grill until the skins are blistered and brown.
4. Remove from oven and wrap in foil.
5. Leave to cool.
6. When cool enough to handle, remove skin.
7. Place the pepper halves the ginger and the sundried tomatoes in a food processor.
8. Add cream cheese and process to form a smooth paste.
9. Place in a dish and chill until needed.