Name: Romesco Dip with Goat Cheese
Cook time: P0Y0M0DT0H20M0.000S
Total time: P0Y0M0DT0H35M0.000S
Yield: 8 servings
Cuisine: european
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

Directions

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26m Easy 99%

CLASS

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.

Baked Pita Chips

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.