THE SWEET, SMOKY FLAVORS of red peppers are accented with briny olives and feta for a savory spread. We prefer piquillo peppers, which aren’t nearly as spicy as jalapeños but have a bit more heat than red bell peppers, but any jarred red pepper will do. Piquillo peppers are sold in jars and are available at most specialty stores. A perfect spread for artisanal breads and vegetables, it can also be served over grilled meats such as lamb or steak, added to The Big Omelet (page 210), or spooned over a green salad.

　　

Ingredients

makes 1 1/2 cups

　　2 garlic cloves

　　2 tablespoons balsamic vinegar

　　1 tablespoon extra-virgin olive oil

　　1 red bell pepper, roasted

　　2 ounces jarred piquillo peppers (about 3 peppers; see Note)

　　12 kalamata olives, pitted

　　3 tablespoons roughly chopped fresh basil

　　1/4 teaspoon kosher salt

　　1/8 teaspoon freshly ground black pepper

　　1 ounce (about 1/4 cup) feta cheese

　　

Step 1

Using a food processor, puree the garlic with the balsamic vinegar and olive oil. Add the red bell pepper, piquillo peppers, olives, basil, salt, and pepper and pulse until the peppers and olives are finely chopped. Add the feta and pulse 4 to 6 times until the feta is incorporated but still coarse.

　　

Step 2

The spread can be refrigerated in an airtight container for up to 2 weeks.

　　Cooks' Note

　　For a sharper, more piquant flavor, substitute an additional 2 ounces piquillo peppers (about 3 peppers) for the red bell pepper. For a softer, sweeter spread, leave out the piquillo peppers and include 1 additional red bell pepper.

　　Pure Flavor