SERIOUSLY SIMPLE: An unexpected twist on bruschetta
1/2 cup roasted sweet red peppers, peeled and seeded
3 tablespoons Marcona almonds
1 slice white bread, crusts removed and cut into small pieces
2 garlic cloves
1 teaspoon pimiento de la vera, dulce (dried red pepper) or paprika
1 cup extra virgin olive oil
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1. In a blender combine all the ingredients except for the oil, salt and black pepper, and blend until pureed. Add the oil in slowly and blend until the mixture is emulsified. Add salt and pepper and a little water if too thick. Taste for seasoning. Reserve.
Advance Preparation: May be prepared up to 1 week ahead, covered in an airtight container and refrigerated.
(Diane Rossen Worthington is an authority on new American cooking. She is the author of 20 cookbooks, including most recently "Seriously Simple Parties" (Chronicle Books, 2012), and also a James Beard award-winning radio show host. You can contact her at www.seriouslysimple.com.)
