Roasted Pepper Spread
A vibrant, smoky, and velvety spread that perfectly balances the sweetness of roasted red peppers with a hint of garlic and tangy feta cheese.
Ingredients
- •3 large red bell peppers
- •1/2 cup crumbled feta cheese (75g)
- •2 tablespoons extra virgin olive oil
- •2 cloves garlic, peeled
- •1 tablespoon lemon juice
- •1/2 teaspoon smoked paprika
- •1/4 teaspoon red pepper flakes
- •1/4 teaspoon kosher salt
Instructions
- 1
Preheat your oven broiler to high and place the whole bell peppers on a baking sheet.
- 2
Broil the peppers, turning occasionally, until the skins are charred and blistered on all sides, about 10-15 minutes.
- 3
Transfer the charred peppers to a bowl and cover tightly with plastic wrap for 10 minutes to steam, which makes peeling easier.
- 4
Peel the charred skin off the peppers, remove the stems and seeds, and roughly chop the flesh.
- 5
In a food processor, combine the roasted peppers, feta cheese, olive oil, garlic, lemon juice, smoked paprika, red pepper flakes, and salt.
- 6
Pulse the mixture until it reaches your desired consistency—either smooth and creamy or slightly chunky.
- 7
Taste and adjust seasoning with more salt or lemon juice if needed, then serve at room temperature or chilled.
💡 Chef tips
- For a deeper smoky flavor, you can roast the peppers over an open gas flame on your stovetop instead of the oven.
- This spread keeps well in an airtight container in the refrigerator for up to 5 days, and the flavors actually improve after sitting for a few hours.
- If you prefer a vegan version, substitute the feta cheese with 1/4 cup of toasted walnuts or cashews for a creamy, nutty texture.
✅ How it should turn out
The finished spread should be a brilliant deep-orange color with a silky, spreadable texture, smelling intensely of roasted sweetness and garlic, with a savory, tangy finish.