Tuesday, February 28, 2012

Panera Bread Roasted Red Pepper Gremolata Spread

Zesty spreads add just the right touch to your sandwich buffet.
2 tablespoons fresh Italian parsley, minced
2 teaspoons capers, drained
1 medium clove garlic, peeled and mashed
1/2 teaspoon lemon zest
1/4 teaspoon coarse sea salt
1 tablespoon red wine vinegar
14 ounces roasted red peppers, drained and patted dry

Combine all of the ingredients -- except the peppers -- in a food processor and process until very finely chopped. Add peppers and pulse until they are coarsely chopped, scraping bowl often. Adjust seasoning to taste, and serve at room temperature.

Makes 2 cups

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