(Yields about 2 cups sauce)
- 1/4 cup slivered almonds
- 2 thin slices of French/Italian bread
- 2 jars of roasted peppers, drained (7 oz. drained weight each jar)
- 5 Tbsp Beyond the Olive Garlic Flavored extra virgin olive oil
- 2 Tbsp Sherry Vinegar (or more to taste)
- Salt and pepper to taste
In a skillet, toast almonds over moderate heat until fragrant and golden. Remove from skillet and set aside. Add bread slices to the skillet and toast each side until golden. Tear into pieces and add to work bowl of food processor. Add almonds and pulse until bread and almonds are finely chopped. Add the peppers, garlic oil and sherry vinegar. Process until very smooth. Season with salt, pepper and additional sherry vinegar (if desired) to taste. Serve chilled or at room temperature.
This sauce makes an excellent dip for fresh vegetables or pita chips. Try topping some toasted baguette slices with feta cheese and a dollop of sauce. It also pairs well with pasta and polenta. Thinned with additional sherry vinegar, it works well as a salad dressing over fresh spinach and other sturdy greens.
Recipe by Get Out of the Kitchen! www.getoutofthekitchen.com