December’s Mouth-Friendly Recipe 2013

Five Cheese Roasted Red Pepper Spread


  • 1 roasted red bell pepper, diced
  • 8 oz fat cream cheese, 1/3 less fat
  • 1 tbsp grated Parmesan cheese
  • 1 cup triple cheese blend
  • 1 French baguette


Use a mixer to beat the cream cheese until fluffy. Add the roasted red pepper, Parmesan cheese, and cheese blend and mix until well combined. Chill the spread in the refrigerator while you prepare the bread slices. The longer it chills the better.

Toast the bread in the oven using the broiler. When it’s slightly browned – about 8 to 10 minutes – remove the bread from the oven and slice the baguette into ½-inch thick pieces and serve with the spread.

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