ROMESCO-AND-BUCHERON DIP

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Romesco-and-Bucheron Dip image

If you can't find Bucheron, any other ripened goat cheese will work -- even thin slices from a goat-cheese log. And we like to use the dip leftovers over scrambled eggs or a frittata.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Time 30m

Yield Serves 6 to 8

Number Of Ingredients 8

1/2 cup sliced almonds, toasted
1 clove garlic, peeled
1 to 2 slices rustic bread, torn into bite-size pieces (1 cup)
1 jar (12 ounces) roasted red peppers in brine, drained (1 1/4 cups)
1/4 cup extra-virgin olive oil
2 teaspoons sherry vinegar
Kosher salt and freshly ground pepper
6 ounces Bucheron, rind removed and discarded, sliced into 4 rounds (each about 1/4 inch thick)

Steps:

  • Preheat oven to 425 degrees. In a food processor, pulse 1/4 cup almonds with garlic until finely ground. Add bread, peppers, oil, and vinegar; puree until smooth. Season with salt and pepper.
  • Transfer mixture to a 1-quart baking dish. Top with cheese. Bake until bubbly, 15 minutes. Top with remaining 1/4 cup almonds; serve immediately.

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