RED PEPPER MOUSSE

Red Pepper Mousse image

Provided by Molly O'Neill

Categories weekday, condiments, dips and spreads

Time 40m

Yield Four servings

Number Of Ingredients 7

Ingredients

2 large red bell peppers, seeded, deveined and cut into large dice
1 small clove garlic, peeled and bruised
1 teaspoon fresh thyme leaves
1/2 teaspoon salt, plus more to taste
1 teaspoon freshly ground pepper, plus more to taste
2 teaspoons white-wine vinegar
2 cups yogurt cheese

Steps:

Put the peppers, garlic, thyme, salt and pepper in a nonstick skillet. Sprinkle with the vinegar, partly cover and cook over medium-low heat until the peppers are tender but not soft, about 25 minutes.
Puree the mixture in a food processor or blender until smooth. Strain through a sieve lined with cheesecloth. Fold in the yogurt cheese. Season with salt and pepper to taste. This mousse can be stored in the refrigerator in a closed container for up to 3 days. Serve with grilled bread or as a base for pasta salad.

Nutrition Facts : @context http, Calories 154, UnsaturatedFat 0 grams, Carbohydrate 10 grams, Fat 8 grams, Fiber 2 grams, Protein 11 grams, SaturatedFat 5 grams, Sodium 361 milligrams, Sugar 8 grams