Pimiento Paste

Directions

1. 1
   Preheat the oven to 400°F
2. 2
   Place the peppers on a roasting tray, drizzle over the olive oil, place in the oven and roast for 35-40 minutes or until the peppers have slightly blackened, turning them occasionally.
3. 3
   Place the peppers in a large plastic food bag, seal and allow to cool.
4. 4
   Meanwhile, soak the bread in a little cold water, then drain and squeeze out excess moisture.
5. 5
   Remove the peppers from the bag, reserving any of the juices.
6. 6
   Peel the peppers, halve and remove the seeds.
7. 7
   Place the red pepper halves in a food processor with the bread, garlic, cayenne and the pepper juices and blend until smooth.
8. 8
   With the motor running, slowly drizzle in the extra-virgin olive oil.
9. 9
   Season with salt and freshly ground black pepper.
10. 10
    Toast or griddle some slices of crusty bread and spread the paste over it.