Categories: Appetizers, Vegetarian 
      Yield: 6 servings 
  
      1 sl Whole-wheat bread                   1    Garlic clove 
           -- crusts trimmed                 1/4 ts Salt 
     12 oz Roasted red sweet peppers           2 tb Olive oil 
           -- drained     -OR-                      Sliced French bread  -OR- 
      2 md -Red sweet peppers, roasted              Crackers 
  
  In a covered food processor container, process bread until crumbly; set 
  aside.  Add red pepper, garlic and salt to container.  Cover and process 
  until smooth.  With the processor running, gradually add oil through feed 
  tube.  Add reserved bread crumbs; cover and process until smooth. Transfer 
  to small bowl or a ramekin.  Serve chilled or at room temperature, with 
  crackers or toasted bread.  Yields about 1 cup. 
   
  Note: To roast your own peppers, cut peppers in half lengthwise.  Remove 
  seeds.  Place pepper halves, cut side down, on a foil-lined baking sheet. 
  Bake, uncovered, in a 425 F oven for 20 to 25 minutes or until the skin is 
  bubbly and brown.  Place peppers in a clean paper bag; seal and let stand 
  for 20 to 30 minute or until cool enough to handle.  Pull off skin gently 
  and slowly, using a paring knife. 
   
  Source: The Associated Press (published in The Daily Breeze, 8/4/93) Typos 
  by: Karen Mintzias