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Romesco-and-Bucheron Dip
Credit:
Armando Rafael
Recipe Summary
prep: 15 mins
total: 30 mins
Yield: Serves 6 to 8
Ingredients
Ingredient Checklist
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)
Cook's Notes
This dip can be assembled up to 8 hours ahead and stored, covered, in the refrigerator. When it’s time to cook, remove the plastic and add 5 to 10 minutes to the baking time.
Gallery
Romesco-and-Bucheron Dip
Credit:
Armando Rafael
Recipe Summary
prep: 15 mins
total: 30 mins
Yield: Serves 6 to 8
Gallery
Romesco-and-Bucheron Dip
Credit:
Armando Rafael
Romesco-and-Bucheron Dip
Credit:
Armando Rafael
Romesco-and-Bucheron Dip
Recipe Summary
prep: 15 mins
total: 30 mins
Yield: Serves 6 to 8
Recipe Summary
prep: 15 mins
total: 30 mins
Yield: Serves 6 to 8
prep: 15 mins
total: 30 mins
prep:
15 mins
total:
30 mins
Yield: Serves 6 to 8
Serves 6 to 8
Ingredients
Ingredients
- 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)
Directions
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.
Cook's Notes
This dip can be assembled up to 8 hours ahead and stored, covered, in the refrigerator. When it’s time to cook, remove the plastic and add 5 to 10 minutes to the baking time.
Cook’s Notes
This dip can be assembled up to 8 hours ahead and stored, covered, in the refrigerator. When it’s time to cook, remove the plastic and add 5 to 10 minutes to the baking time.
Reviews
Add Rating & Review
Reviews
Add Rating & Review
Add Rating & Review
All Reviews for Romesco-and-Bucheron Dip
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
All Reviews for Romesco-and-Bucheron Dip
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
