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SKU # 88034400015

RED BELL PEPPER SAUCE

1 tbsp olive oil
2 Polstar Marinated Red Bell Peppers, chopped
2 shallots, chopped

½ cup white wine
1/2 cup chicken broth
1/2 cup sour cream


Heat olive oil in a skillet over medium heat.

Add red bell peppers and shallots; sauté until soft. Stir in white wine and chicken broth, and simmer over low heat until reduced by half. When the mixture is reduced, stir in sour cream, and transfer the mixture to a blender. Puree until smooth. Reheat before serving if necessary.

BRUSCHETTA WITH MARINATED RED BELL PEPPERS

16 ounces Italian bread
2 tbsp olive oil
½ jar Polstar Marinated Red Bell Peppers, chopped
3 cloves garlic, chopped

1 tomato, seeded and chopped
1 cup chopped fresh basil
1 onion, chopped (optional)
3 tsp balsamic vinegar

Preheat your oven’s broiler. Slice bread loaf into 1-inch thick portions. Brush each slice on one side with olive oil. Broil, oil-side up, until barely golden. Remove from broiler pan and cool. In a medium bowl, mix together marinated peppers, garlic, tomato, basil, and onion. Sprinkle mixture evenly on each toast portion. Drizzle with balsamic vinegar. Serve immediately. Makes 12 servings