Roasted Red Pepper Almond Spread
This appetizer spread is quick to put together and is great for guests.
Foto: RecipeGirl
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
Steps
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Preheat oven to 375°F.
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Spread the almonds on a rimmed baking sheet, and bake for about 4 minutes or until golden and lightly toasted. Let cool.
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In a food processor, combine the drained tomatoes, pepper flakes, garlic, orange zest, and cooled almonds. Process until smooth, about 1 minute.
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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.
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The spread can be made up to 4 days in advance, covered, and refrigerated until needed. Let come to room temperature before serving.
Nutrition Facts (per serving)
Macronutrients
*DV = Daily Value based on a 2,000 calorie diet
💰 Cost Estimate
📋 Price Breakdown (10% ingredients detected)
| Ingredient | Amount | Unit Price | Subtotal |
|---|---|---|---|
| sliced almonds | 0.5 cup | - | - |
| sun-dried tomatoes in oil | 0.5 cup | Rp 12.000/kg | Rp 1.422 |
| red pepper flakes | 0.25 teaspoon | - | - |
| minced fresh garlic | 1 teaspoon | - | - |
| very finely minced orange zest | 1 teaspoon | - | - |
| extra virgin olive oil | - | - | - |
| coarsely chopped roasted red peppers | 0.75 cup | - | - |
| red wine vinegar | 1 tablespoon | - | - |
| freshly squeezed orange juice | 2 tablespoons | - | - |
| salt | 0.25 teaspoon | - | - |
*Estimated market prices, may vary by region
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