This rich and flavorful pÃ¢te is great used as a spread for crostini or bruschetta.
2 large red bell peppers
2 Tbs. olive oil
1 small yellow onion, finely chopped
1 clove garlic, minced
1 cup walnuts, chopped
2 Tbs. chopped fresh parsley
Roast bell peppers over open flame or under broiler, turning frequently, until skin is blackened on all sides. Place in paper bag, seal bag and let stand 5 minutes. Remove from bag and scrape charred skin from peppers. Remove stems and seeds; coarsely chop peppers and set aside.
In medium skillet, heat oil over medium heat. Add onion and garlic and cook, stirring often, until softened, about 5 minutes.
In food processor, combine onion mixture, reserved roasted pepper, walnuts, parsley and salt and pepper to taste. Process until smooth. Transfer to bowl, and chill before serving.