I love this creamy roasted vegetable spread, it’s with rich herbs and pecans. This recipe is ideal for a party because the spread can be made hours or even a day earlier. Once you’re ready to serve, just spread it on bread and bake for about 15 minutes. It’s well balanced and savory.
3 orange bell peppers ($3.26)
5 garlic cloves ($0.15)
3 white mushroom caps ($0.20)
2/3 cup pecans ($0.65)
1 tsp. chopped fresh basil ($0.05)
1/2 tsp. lemon juice ($0.03)
1/2 tsp. cumin ($0.03)
1/2 tsp oregano ($0.03)
1 tbsp. tahini ($0.15)
2 tsp. crushed red pepper ($0.06)
1/2 cup nutritional yeast ($0.50)
2 tbsp. olive oil ($0.15)
1. Preheat oven to 400.
2. Roughly chop mushrooms and peppers. In a small bowl combine with pecans and garlic. Coat in olive oil and put in a small casserole pan. Bake for 30 minutes.
3. Once your peppers are done baking, let them cool. Once the peppers are no longer steaming, put in the food processor and puree. Add in herbs, nutritional yeast, lemon juice, tahini, and red pepper flakes. Once fully blended, refrigerate for at least one hour.
4. When you’re ready to serve, just spread vegetable mixture on good French or Italian bread. Heat in the oven on a baking sheet for about 15 minutes at 375 degrees.
Enjoy! This recipe makes at least 18 slices, I still had some left over after using a whole loaf of Italian bread.