Romesco Dip With Goat Cheese Recipes

ROMESCO SAUCE

Romesco Sauce image

A wonderful versatile Latin sauce originating in Spain with amazing flavors. It can be served with grilled chicken, fish and seafood, as a sauce for pasta, or alone as a dip. Once you try this, you will be hooked! Try using hazelnuts instead of the almonds. Can be stored in the refrigerator for 1 week. Tastes are enhanced if allowed to sit for a few hours.

Provided by AngieItaliano

Categories Side Dish Sauces and Condiments Recipes Sauce Recipes

Time 45m

Yield 10

Number Of Ingredients 10

Ingredients

6 roma (plum) tomatoes, halved
1 large red bell pepper, quartered
12 cloves garlic
⅔ cup olive oil
kosher salt to taste
1 slice bread
½ cup toasted whole almonds
½ cup red wine vinegar
½ teaspoon Spanish paprika
1 pinch crushed red pepper flakes, or to taste

Steps:

Preheat an oven to 425 degrees F (220 degrees C). Line a baking sheet with aluminum foil.
Place the tomatoes, bell pepper, and garlic cloves onto the prepared baking sheet. Brush the vegetables with some of the olive oil, then sprinkle with kosher salt. Bake in the preheated oven until the garlic has turned golden brown, 15 to 20 minutes. Remove from the oven, and allow to cool for 10 minutes. While the vegetables are cooling, bake the bread slice on one of the oven racks until golden brown. Remove and allow to cool.
Scrape the vegetables and any juices from the pan into a food processor or blender. Break the bread into pieces, and add to the food processor along with the toasted almonds, vinegar, paprika, and red pepper flakes. Puree until finely ground, then drizzle in the remaining olive oil with the machine running. Season to taste with additional salt if necessary.

Nutrition Facts : Calories 196.2 calories, Carbohydrate 7.3 g, Fat 18.3 g, Fiber 1.8 g, Protein 2.4 g, SaturatedFat 2.3 g, Sodium 60.6 mg, Sugar 2.1 g

ROMESCO DIP WITH GOAT CHEESE

Romesco Dip with Goat Cheese image

Provided by Grant Melton

Categories appetizer

Time 35m

Yield 8 servings

Number Of Ingredients 17

Ingredients

1/3 cup olive oil
2 garlic cloves, crushed
2 tablespoons tomato paste
One 14-ounce jar roasted red peppers, drained and roughly chopped
2 pickled cherry peppers
3/4 cup slivered almonds
1/3 cup pepitas
1/4 cup sherry vinegar
1 teaspoon kosher salt
1 teaspoon smoked paprika
1/4 teaspoon cayenne pepper
Handful parsley
8 ounces goat cheese
Baked Pita Chips
4 pitas, each cut into 8 triangles
2 tablespoons olive oil
1/2 teaspoon salt

Steps:

Heat the olive oil in a small skillet over medium heat. When hot, add the garlic and tomato paste. Immediately remove from the heat and stir to melt the tomato paste into the oil. (It's okay if it doesn't come together completely.) Set aside and let cool slightly.
Combine the red peppers, cherry peppers and brine, almonds, pepitas, vinegar, salt, paprika and cayenne in a food processor. Pour the tomato oil and garlic over top. Pulse a couple of times to combine the ingredients, then process until the mixture is smooth, about 1 minute. Add the parsley and process a few more seconds just to incorporate.
Place the romesco in a serving bowl. Crumble the goat cheese over the top and serve with baked pita chips, tortilla chips, crudite or a combination of all three.
Preheat the oven to 450 degrees F. Line 2 baking sheets with parchment paper.
In a bowl, toss the pita triangles, oil and salt together. Divide between the prepared baking sheets. Bake until crisp, 12 to 15 minutes. Remove and let cool slightly before serving.

ROMESCO-AND-BUCHERON DIP

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

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)

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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