This recipe for Roasted Red Pepper Almond Spread is an appetizer that is quick to put together and it’s great for a party.
Do you have one of those beautiful charcuterie display boards where you can set out a variety of appetizers, dips and spreads? If not, then you can just use a big platter, but this roasted red pepper almond spread is a good one to include on a display like that. It has big, delicious flavor, and you can serve it with a variety of things for dipping. Plus, if you have anyone who has to eat gluten-free, this recipe just happens to be naturally gluten free too!And, if you happen to be following the Weight Watchers WW plan, you’ll find a link to the WW Points on the recipe card at the end of this post.
Ingredients needed:
- sliced almonds
- sun-dried tomatoes in oil
- red pepper flakes
- minced garlic
- orange zest
- extra virgin olive oil
- roasted red peppers
- red wine vinegar
- freshly squeezed orange juice
- salt
How to toast almonds:
How to make Roasted Red Pepper Almond Spread:
The complete, printable recipe is at the end of this post.
This spread is excellent served with Manchego cheese, Spanish olives and rustic flatbreads.
The Best Appetizer Spread Recipes:
- Cranberry Caramelized Onion Cheese Spread
- Vegetable Goat Cheese Spread
- Sundried Tomato and Basil Spread
- Green Olive and Almond Spread
- Crab Spread
Roasted Red Pepper Almond Spread
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
Instructions
- 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.
Notes
- This spread is excellent with manchego cheese, Spanish olives and rustic flatbreads.
- You may also toast almonds in a dry frying pan. Heat pan, and toss almonds until browned.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
