Spicy Roasted Red Pepper Spread

Try this tangy, easy-to-make spread on a variety of whole-grain crackers. If large crackers aren't available, use 16 smaller ones. Top the crackers with a swirl of red pepper spread as a colorful starter for Chicken Provencal

• 1/4 lb reduced-fat silken tofu
• 1/3 cup jarred roasted red bell peppers, drained.
• 10 pitted Kalamata olives
• 1 teaspoon extra-virgin olive oil
• 1/2 teaspoon ground cumin
• 1/8 teaspoon cayenne pepper
• 8 large whole-wheat crackers

In a food processor or blender, combine the tofu, roasted red peppers, olives, olive oil, cumin, and cayenne. Process to a puree, scraping down the sides of the work bowl once. Transfer to a serving bowl. Serve immediately with the crackers, or cover and refrigerate for up to 24 hours.