Instructions: Roast bell peppers over open flame or under broiler, turning frequently, until skin is blackened on all sides. Place in paper bag, seal bag and let stand 5 minutes. Remove from bag and scrape charred skin from peppers. Remove stems and seeds; coarsely chop peppers and set aside.

In medium skillet, heat oil over medium heat. Add onion and garlic and cook, stirring often, until softened, about 5 minutes.

In food processor, combine onion mixture, reserved roasted pepper, walnuts, parsley and salt and pepper to taste. Process until smooth. Transfer to bowl, and chill before serving.

This recipe yields 4 servings.

Comments: This rich and flavorful pate is great used as a spread for crostini or bruschetta.

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