For Red Pepper Purée
- Placing the red peppers on a baking sheet, broil them (whole) for 20 minutes, turning twice or until skin is charred.
- Allow to come to room temperature.
- Peel by hand, and remove membrane and seeds.
- Coarsely chop red pepper and purée in blender or food processor with the olive oil, cheese, and garlic.
- Set aside (Or make the day before and refrigerate for up to 24 hours).