Ciao from Debbie!

Roasted Peppers

With the charred skins removed, these peppers are wonderfully sweet !  They go fabulously with crusty Italian bread, dipped in the juices and olive oil.

    sweet bell peppers (preferably red)
    garlic
    olive oil
    salt

  Line a cookie sheet with aluminum foil.  Rinse whole bell peppers and place on foil.  Keeping the oven door ajar, broil the peppers until blackened, rotating them until all sides are black.  Place the peppers in a large bowl and cover with the foil off of the cookies sheet.     

  Let cool completely.  Working over another bowl so that the juice can run into it, peel the charred skin off of the peppers, placing the skins and seeds on the foil.  Usually I tear the peppers pieces into small strips  It’s fine if a few seeds fall in with the juice and pepper pieces.  When finished, divide into smaller containers, if desired and top with salt and a layer of olive oil.  Slice and add a couple cloves of garlic.  The peppers may be frozen or refrigerated.  Bring to room temperature before serving.

Variation:  When peppers are cool enough to handle, cut them in half.  Remove the skin and seeds.  Lay half of each pepper in a baking dish; top with slices of cheese  (feta or fontina work especially well).  Cover with the other half of the pepper and bake until the cheese is melted.  Serve  warm with crusty bread.

 Sun-Dried Tomato Dip

Bob and Vicki McIntyre personify gracious hospitality.  We first enjoyed this dip in their lovely home, served with rosemary breadsticks and I knew immediately it was a “keeper”.  Try it also with chips or fresh vegetables.

    1 (8 oz./200 g) pkg. cream cheese
    1/2 C. (100 g)) sour cream
    1/2 C. (125 ml)  mayonnaise
    10 dashes Tabasco sauce or Red Hot sauce
    1/2 tsp. salt
    1/4 C. sun-dried tomatoes in oil, drained and chopped
        (approx. 8 tomatoes)

  Gently cream together the cream cheese, sour cream, mayonnaise, Tabasco or Red Hot.  Add the finely chopped sun-dried tomatoes  Serve at room temperature.

Variation:  For an quick and easy variation, spread softened cream cheese on crackers and top with several slivers of oil-packed sun-dried tomatoes, drained.

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