Toasted and Roasted Almond Romesco Dip
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 Mandelin Natural Whole 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
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.
Created by Gaby Dalkin for Almond Board of California