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Purple pepper, cream cheese, arugula, and kale sandwiches on rosemary focaccia

For the past week or so, David and I have had an abundance of focaccia. I’d made some to serve at a party we hosted last weekend, but didn’t get enough pictures to support a blog post with the recipe. Also, the first batch only used about 1/3 of the rosemary I picked up, so I though what the heck… Why not bust out another focaccia then use it for sandwiches? Plus, the purple bell peppers at Whole Foods have been looking especially beautiful.


Rosemary focaccia
Purple bell pepper
Cream cheese


1. Preheat your oven to 350 degrees fahrenheit. Take a raw purple bell pepper, set it on a cookie sheet, then place the sheet in your oven for 20 to 25 minutes.

2. Remove from oven when skin has gone soft and yellowish. If you wanted a charred flavor, you could turn up the heat in your oven and let the skin become blackened, but for this dish I wanted more of a sweet pepper flavor, so I removed it before the skin went black.

3. Place the hot pepper into a bowl, cover with saran wrap, and let sit for 10 minutes. Not only will this cool down the pepper, but the steam will make the skin easier to peel off.

4. Remove the skin and seeds from inside the pepper.

5. Chop remaining flesh into small pieces.

6. Mix purple pepper pieces (say that 3 times fast!) with a few Tbsp of room temperature cream cheese.

7. Rinse off kale and arugula. If you purchased whole leaves of kale then be sure to remove the fibrous middle and only use the soft leafy parts.

8. Cut focaccia in half, spread one side with purple pepper cream chese.

9. Put kale and arugula on top of cheese spread, sprinkle with salt and pepper, then top with the other half of your focaccia.

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