Roasted Red Pepper, Garlic, and Walnut Spread with Garlic-Oregano Grilled Naan

Roasted Red Pepper, Garlic, and Walnut Spread with Garlic-Oregano Grilled Naan

by Amy

adapted from Gourmet Magazine 

1 (7-8 ounce) jar roasted red peppers, rinsed and drained

1/2 cup coarse fresh bread crumbs, about 1 slice bread

1/2 cup toasted walnuts

2 teaspoons red wine vinegar

1/4 teaspoon ground cumin

pinch of cayenne pepper

pinch of kosher salt

2 ounces Sciabica's Garlic Extra Virgin Olive Oil

Put roasted red peppers, bread crumbs, walnuts, vinegar, cumin, cayenne pepper, and salt in a food processor and puree until almost smooth.  While the motor is still running, slowly add the garlic olive oil in a small stream, blending until thoroughly incorporated.

Serve at room temperature with Garlic-Oregano Grilled Naan, crudites, crackers, or chips.

Garlic-Oregano Grilled Naan:
4 store bought naan bread

or

Sandra Simmon's Lemon Naan

2 Tablespoons fresh oregano, finely chopped

3 Tablespoons Sciabica's Garlic Extra Virgin Olive Oil

kosher salt, to taste

Mix the olive oil and fresh oregano together. 

Heat your grill or grill pan (if you are using the stove top) to medium heat.  Grease your grill rack or grill pan with garlic olive oil.  Grill the bread, turning once, until grill marks appear, about 2 minutes total time.  Transfer naan to a cutting board and using a pastry brush, brush both sides with the garlic-oregano oil.  

Cut bread into wedges and sprinkle with kosher salt.  Serve warm with the spread.