The sweet flavours of the roasted peppers are accented with an earthy lift of fresh basil. Stonemill bread goes incognito to the eye, but is ever-present in texture and nutritional content. Stylishly served in a shot glass, guests will surely be impressed with your culinary flare.
2 slices
Stonemill Sprouted Grain Bread
2
2 tsp
olive oil
10 mL
1 cup
chopped onion (about 1 medium)
250 mL
4 cloves
garlic, minced
4
2 jars
roasted red peppers, drained and roughly chopped
300 mL
1/4 tsp
each salt, cayenne pepper and ground cumin
2 mL
4 cups
low sodium chicken or vegetable broth
1 L
Garnish
2 tbsp
low fat plain yogurt
25 mL
1/4 cup
fresh basil leaves
50 mL
Break bread into rough pieces and put into food processor; pulse until mixture resembles coarse crumbs. Set aside.
In large skillet, heat oil over medium high heat. Cook onion until tender and golden, stirring occasionally, about 12 minutes. Stir in garlic, red peppers, salt, cayenne and cumin, cook one minute. Stir in broth. Bring to boil and reduce heat to simmer for 15 minutes. Let cool.
Transfer to food processor or blender and process until smooth. Transfer to large bowl. Stir in bread crumbs. Cover and refrigerate until well chilled, about 2 hours and up to 2 days.
Serve in chilled bowls and garnish with a dollop of yogurt and fresh basil leaves.
