Sun-Dried Tomato Dip

When I am expecting company, I make this dish as an appetizer.
(Everyone enjoys it!!!).

This recipe is adapted from a Vegetarian recipe I once came across.

Sun-Dried Tomato Dip
8 servings

4 to 6 sun-dried tomatoes
1 6-oz can tomato paste
1 roasted red pepper, skin removed
1/4 cup olive oil
1/4 cup water
1/3 cup pine nuts
1/4 cup finely chopped fresh basil
1/2 cup finely chopped fresh parsley
1/2 cup grated Parmesan cheese
2 cloves garlic, pressed
1/2 teaspoon salt
Freshly ground pepper, to taste

If the sun-dried tomatoes are in oil, drain them and chop them up. If they are dried, let them sit in hot water for 20 minutes, then drain and chop.

In a food processor, blend together the sun-dried tomatoes, tomato paste, red pepper, olive oil and water.

Lightly roast the pine nuts in a dry frying pan. Be careful not to let them burn.

In a serving bowl, mix together with the remaining ingredients.

Serve with dried or toasted slices of baguette.