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