Roasted Red Pepper Cheese Mousse in Croustades
48 servings

2	each red bell peppers, roasted and peeled
11	ounces cream cheese, softened
1	clove garlic, thinly sliced
1	teaspoon olive oil
salt, to taste
ground white pepper, to taste
2	loaves sliced sourdough french bread
1	cup butter, or olive oil
2	tablespoons garlic puree
 
Remove and discard skins, stems, and seeds from roasted peppers.  Combine 
peppers, cheese, and garlic in a food processor, process to a smooth puree, 
with machine running, add olive oil and process to mix well.  Season to taste 
with salt and white pepper.  Cover and chill for 4-96 hours.  Meanwhile, cut 
the bread into 2-1/2 inch rounds, with a cutter.  Heat butter or oil in a 
skillet, over a medium heat.  Add garlic and remove from heat.  Allow to 
stand for 4-5 minutes, until fragrant.  Flatten the bread rounds with a 
rolling pin.  Coat the bread rounds with the garlic mixture and press into a 
mini muffin pan.  Bake @ 375 degrees for 10-15 minutes, until very crisp.  
Remove from oven and allow cooling completely.  Pipe cheese mixture into 
croustades.  Garnish as desired.  Serve at room temperature. 

Nutrition Facts
Amount Per Serving: Calories 64 - Calories from Fat 56
Percent Total Calories From: Fat 88%, Protein 5%, Carbohydrate 7%
Totals and Percent Daily Values (2000 calories): Fat 6g, Saturated Fat 4g, 
Cholesterol 18mg, Sodium 113mg, Total Carbohydrate 1g, Dietary Fiber 0g, 
Sugars 0g, Protein 1g, Vitamin A 413 units, Vitamin C 6 units, Calcium 0 
units, Iron 0 units 

Copyright (c) 1997-2004 Salvatore's Kitchen.