ALMOND-TOMATO SPREAD
Serve this savory snack with our homemade Crostini.
Provided by Martha Stewart
Categories Appetizers
Time 30m
Yield Makes 1 1/2 cups
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees. Spread almonds on a rimmed baking sheet; toast in oven until deep brown, about 20 minutes. Let cool.
- Drain tomatoes; squeeze to remove seeds. Add tomatoes to processor along with toasted almonds, garlic clove, paprika, balsamic vinegar, lemon juice, coarse salt, and red-pepper flakes; process until nuts are finely ground and mixture is well combined.
- With the motor running, add olive oil; process until a paste forms.
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