It is very easy to roast peppers. If you have a gas range you can place the peppers right on the burner. Or roast them on a hot grill, turning as they blacken or they can be roasted using the oven broiler. The broiler is my least favourite way. Once roasted place in a bag for 10 minutes allowing the peppers to steam in their own heat. This will make it easy to remove the skin.
I roasted two red peppers on the grill today. I was making my Tuna Pate to serve with a fresh baked baquette. Since I was only making half the recipe I need just a tablespoon of chopped roasted pepper. The remaining peppers will be used for something else. Maybe an antipasto plate. The pate was just suppose to be an appetizer but it ended up being dinner.
Although this is a very easy appetizer that can be made earlier in the day, it is also a very
rich because of all of the butter. One of my favourites.
2 (6 ounces) cans white tuna drained
1 cup butter
2 Tablespoons chopped roasted red pepper (Homemade or bottled pimentos)
1 to 2 teaspoons capers
fresh lemon juice
2 to 3 drops Tabasco
salt and pepper
Puree tuna and butter in processor Add chopped red pepper, capers, lemon juice, salt, pepper and Tabasco. Process on pulse until the capers and red peppers are finely minced.
Taste and adjust seasoning. Pack into decorate serving bowl and cover and refrigerate.
When ready to serve remove a bit early from fridge so that the pate has a chance to soften just slightly. Serve with toasted pita triangles. Cut Plain or whole wheat pitas into triangles. Separate each triangle and place on cookie sheet. Brush with melted butter or margarine. Bake at 350°F until crisp and golden. Be careful not to burn. Remove and let cool.
Serve triangles surrounding tuna pate.