Grilled Bread with Cheddar Red Pepper Spread

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  1. 1 large red bell pepper
  2. 1 1/2 c sharp Cheddar cheese, shredded, room temperature (6 oz)
  3. 1/3 c mayonnaise
  4. 1 T fresh lemon juice
  5. 1 t sweet paprika
  6. 1/2 t salt
  7. 1/2 t Tabasco Sauce
  8. 3 green onions, white and pale green parts, thinly sliced
  9. Bread

  10. 20 (1/4 in thick) oval slices baguette style bread
  11. 1/3 c olive oil



  1. In the open flame of a gas burner, roast the red pepper, turning occasionally, until the peel is lightly but evenly charred. Steam the pepper in a paper bag until cool. Rub away the burned peel, stem and core the pepper, and roughly chop it.
  2. In a food processor, combine the roasted red pepper, cheese, mayonnaise, lemon juice, paprika, salt and Tabasco Sauce. Process, stopping several times to scrape down the sides of the workbowl, until the mixture is smooth.
  3. Transfer to a bowl and stir in the green onions.
  4. Cover tightly and refrigerate over night for the best flavor. The spread can be prepared two days ahead.
  5. Return to room temperature and place the cheese mixture into a small serving bowl.
  6. Bread

  7. Preheat gas grill to medium-high.
  8. Spray oil on both sides of each bread slice.
  9. Lay bread slices on rack. Cover and grill until bread slices are lightly browned around the edges but not hard, about 2 minutes per side.
  10. To Serve

  11. Transfer the bread slices to a basket or platter and serve immediately, accompanied by the cheese spread.

Picture of Recipe

Grilled Bread with Cheddar Red Pepper Spread - Picture of Recipe
Course: Appetizer
Type of Food: Bread,Vegetarian,
Key Ingredient: Bread,Bell Peppers,Mayonnaise
Difficulty: 2 - Medium
Make Ahead: Yes,Preferred
Prep Method: Grill,Broiler

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