Recipe courtesy of Kotler's Kitchen
- 3 - 4 whole roasted red peppers from a jar
- 1 garlic clove
- 1 Tbsp Garlic infused olive oil
- 2 bunches fresh basil leaves
- 1 tsp lemon juice
- 1tsp dried Italian seasoning
- 2 Tbsp parmesan
- 1/4 tsp salt
- Pinch red pepper flakes
Add all ingredients to a food processor or blender. Combine until smooth or your desired consistency.
Use this Roasted Red Pepper Spread for a twist on classic parmesan (shown in photo). Bread a turkey cutlet with 1 beaten egg and 1/4 cup seasoned breadcrumbs. Pan-fry the cutlet, move to a parchment lined sheet pan. Top the cutlet with the homemade roasted red pepper sauce, some shredded mozzarella and grated parmesan cheese. Put under the broiler until the cheese melts and then serve with a drizzle of balsamic glaze.