Appetizers are quite possibly my favorite part of any dinner party! Don’t you agree? This Toasted and Roasted Almond Romesco Dip is seriously the perfect way to start any al fresco dinner soirée!
It’s one of those appetizers that you can make the morning of your party so you have more time to focus on actually have fun than being in the kitchen once your guests arrive. The toasted whole natural almonds and the roasted red pepper give this dip that extra dimension and you’re going to want to slather it on just about any type of vegetable or crostini!
Best part is, you can make a double batch and save some for the next day as it keeps really well in the fridge!
- 4 tablespoons almond oil or olive oil
- 1 1-inch thick slice of crusty French bread, torn into pieces (yields about 1/2 cup)
- 1/2 cup whole natural almonds
- 1 12-ounce jar roasted red bell peppers (about 8 ounces once drained)
- 1 tablespoon red wine vinegar or sherry vinegar
- 1 tablespoon smoked or sweet paprika
- 3 garlic cloves
- 1/4 cup loosely packed fresh parsley
- Kosher salt and freshly cracked black pepper to taste
- Fresh carrots, sliced
- Fresh celery, sliced
- Fresh bell peppers, sliced
- Fresh radishes, sliced
- Fresh cucumbers, sliced
- In a small skillet, heat oil over medium high heat. Add the torn pieces of bread and whole natural almonds and toast for 2 – 3 minutes until the bread starts to turn golden brown. Once toasted, let the mixture cool.
- Transfer the entire content of the skillet to a high-powered food processor or blender. Add drained red bell peppers, vinegar, paprika, garlic and parsley and pulse for 2 minutes until smooth. Taste and season with salt and pepper as needed. Pulse to combine.
- Serve with assorted fresh, sliced vegetables as a dip.
- Any leftovers can be used as a sauce for pasta, chicken, fish or red meat.
I created this recipe for the Almond Board of California; check out my other delicious, summery recipes here: Almonds.com/GabyDalkin.