1lb softened Cream Cheese(Room Temperature)
1/2 lb grated Cheddar Cheese
3 Large Red Peppers, Roasted, Skinned, Deseeded
1 Tablespoon Balsamic Vinegar
1/2 Teaspoon Paprika
1 Tablespoon Salt
A couple pinches of cayenne pepper. (to taste)
6 Slices Grilled Sourdough Bread
1 Tablespoon Sliced Chives
Cream the room temperature cream cheese until light.
Puree one of the peppers in the food processer and small dice the other two. To the cream cheese add the red pepper puree, balsamic vinegar, paprika, cayenne, and salt. Once combined, fold in grated cheddar and remaining diced red pepper. Refrigerate when done.
Garnish with sliced chives and serve with grilled sourdough bread slices.
NotesProbably takes 30 mins or so mostly from having to roast the peppers. If the egg is already heated up, you could probably cut down the time some.Number of Servings: Time to Prepare: 30