ROASTED RED PEPPER SPREAD

4 large garlic cloves
1/4 tsp salt
1/4 cup chopped fresh basil leaves or 1 1/2 tbsp dry basil
1/4 cup chopped fresh parsley
1/4 cup chopped roasted red peppers; pureed
1 tbsp Lea & Perrins Worcestershire sauce
1/2 cup grated parmesan cheese
1/4 cup olive oil
12 slices French bread, toasted

Chop garlic with salt, and mash to a paste.

Add chopped basil leaves, parsley, red pepper puree, Worcestershire sauce, and Parmesan cheese.

Gradually whisk in the oil with a fork, to make a paste.

Spread on toast or pass separately with toast, or add to soup.

Servings: 6-8
Source: Lea & Perrins