Roasted Red Pepper Pate

2 Red Bell Peppers cut into large chunks
½ Red Onion, peeled and chopped
2 Tablespoons olive oil
5 large fresh basil leaves, torn into 2 or 3 pieces
1 clove garlic peeled and chopped
4 oz marscarpone cheese or cream cheese
1 teaspoon sun-dried tomato purée
2 teaspoons lemon juice
Black pepper to taste

·Preheat oven to 400°F (200° C).
·Place the peppers and onion in a roasting pan, drizzle over the oil and roast in oven for 30 minutes, until the peppers are soft.
·Allow to cool for a few minutes, then transfer the mixture to a food processor.
·Add the basil, and pulse lightly to mix
·Add the remaining ingredients and pulse again until Smooth
·Spoon the pâté into individual ramekins or one
dish. Chill. Serve with toasted walnut or seed bread and a crisp green salad