Roasted Red Pepper and Curd Spread Recipe
Roasted red pepper and curd spread is a colourful sandwich topping that combines creamy Polish curd cheese with lightly sweet, roasted peppers. It’s a Polish take on Mediterranean-style vegetable spreads, but with familiar curd as the star ingredient.
This spread combines traditional Polish curd cheese with roasted peppers, giving you a light, colourful alternative to meat-based sandwich toppings while still using familiar local ingredients.
Chef's tips
For the best texture, don’t over-roast the peppers – you want them soft and sweet, but not completely collapsed. If the spread seems too thick, loosen it with an extra spoonful of yogurt or a drizzle of oil.
How to serve
Serve on rye bread or crusty rolls, topped with slices of fresh cucumber or radish. It also pairs nicely with boiled eggs on an open-faced sandwich.
Ingredients
- red bell pepper large - 2 piece
- semi-fat curd cheese - 200 g
- yogurt - 2 tablespoons
- oil - 1 tablespoon
- garlic - 1 clove
- lemon juice or to taste - 1 tablespoon
- chives or parsley chopped - 2 tablespoons
- salt to taste
- black pepper to taste
Preparation
- Preheat the oven to 220°C (top and bottom heat). Wash and dry the peppers, then place them whole on a baking tray lined with baking paper.
- Roast the peppers for 20–25 minutes, turning them every few minutes, until the skin is well browned and darkened in spots.
- Transfer the roasted peppers to a bowl and cover with a plate or foil for about 10 minutes – this will make the skins easier to remove.
- Once cooled, peel off the skins, remove the cores and stems. Cut the flesh into smaller pieces.
- Crumble the curd cheese with a fork in a bowl. Add the yogurt and oil, and mash together until you get a fairly smooth mixture.
- Peel the garlic and chop it very finely or press it through a garlic press. Add to the curd.
- Add the pieces of roasted pepper, lemon juice, chopped chives or parsley, salt and pepper.
- Blend everything with a hand blender until smooth, or only partially if you prefer noticeable pieces of pepper. Taste and adjust the seasoning with more salt, pepper or lemon juice if needed.
- Chill the spread in the fridge for at least 30 minutes to let the flavours meld.
Storage
Pastę przechowuj w lodówce w zamkniętym pojemniku. Przed podaniem zamieszaj, bo może lekko puścić sok.
