roasted red pepper spread...
I have never made this but a quick search I found this recipe for you...
Roasted Red Pepper Spread
from Simple Vegetarian Pleasures by Jeanne Lemlin Â©1998
1/2 cup roasted red peppers, store-bought or freshly roasted, patted very dry
1 small garlic clove, minced or put through a press
8 ounces Neufchatel cheese (light cream cheese), at room temperature
2 tablespoons lemon juice
salt to taste
2 teaspoons minced fresh parsley
1 teaspoon minced fresh basil, or 1/4 teaspoon dried
Process the peppers and garlic in a food processor just until very finely chopped.
Add the Neufchatel and lemon juice and process just until smooth. Scrape the mixture into a bowl, then stir in the salt, parsley and basil. Cover and chill at least 1 hour.
Serve with cucumber rounds or crostini.
Note: Lemlin suggests piping spread onto cucumber rounds: Place spread in a pastry bag with a large star tube. Keeping the skin on, slice an English cucumber into 1/4-inch-thick slices. Pat them dry with paper towels. Pipe a thick row of the spread on each slice. Garnish the top of the row with a parsley leaf.
Life is short...Eat dessert first!