Roasted Red Pepper Almond Spread

Name: Roasted Red Pepper Almond Spread
Total time: 24 min
Yield: 8 servings
Cuisine: Indonesian
Ingredients: ½ cup sliced almonds; ½ cup sun-dried tomatoes in oil, (drained and oil reserved separately); ¼ teaspoon red pepper flakes; 1 teaspoon minced fresh garlic; 1 teaspoon very finely minced orange zest; extra virgin olive oil, (if needed); ¾ cup coarsely chopped roasted red peppers; 1 tablespoon red wine vinegar; 2 tablespoons freshly squeezed orange juice; ¼ teaspoon salt

This appetizer spread is quick to put together and is great for guests.

⏱️ 24 min 🔪 Prep: 20 min 🔥 Cook: 4 min 📊 Medium 👁️ 16 views

👨‍🍳 Start Cooking

Foto: RecipeGirl

Ingredients

8 servings

½ cup sliced almonds
½ cup sun-dried tomatoes in oil, (drained and oil reserved separately)
¼ teaspoon red pepper flakes
1 teaspoon minced fresh garlic
1 teaspoon very finely minced orange zest
extra virgin olive oil, (if needed)
¾ cup coarsely chopped roasted red peppers
1 tablespoon red wine vinegar
2 tablespoons freshly squeezed orange juice
¼ teaspoon salt

Steps

Preheat oven to 375°F.
Spread the almonds on a rimmed baking sheet, and bake for about 4 minutes or until golden and lightly toasted. Let cool.
In a food processor, combine the drained tomatoes, pepper flakes, garlic, orange zest, and cooled almonds. Process until smooth, about 1 minute.
Meanwhile measure the oil drained from the tomatoes, and add olive oil as needed to make ¼ cup total. Add the oil to the processor along with the roasted peppers, vinegar, orange juice, and salt, and continue processing until smooth.
The spread can be made up to 4 days in advance, covered, and refrigerated until needed. Let come to room temperature before serving.