Grilled Bread with Cheddar Red Pepper Spread

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Ingredients

Spread

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

Bread

9. 20 (1/4 in thick) oval slices baguette style bread
10. 1/3 c olive oil

Instructions

Spread

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.

Bread

1. Preheat gas grill to medium-high.
2. Spray oil on both sides of each bread slice.
3. 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.

To Serve

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

Picture of Recipe