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!

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

Print

Roasted Red Pepper Almond Spread

This appetizer spread is quick to put together and is great for guests.

Course Appetizer

Cuisine Italian

Keyword almond, roasted red peppers, Romesco

Prep Time 20 minutes

Cook Time 4 minutes

Total Time 24 minutes

Servings 8 servings (3 tablespoons per serving)

Calories 166kcal

Author RecipeGirl.com (re-printed with permission from Sips and Apps)

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

Serving: 1serving | Calories: 166kcal | Carbohydrates: 6g | Protein: 4g | Fat: 15g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 10g | Trans Fat: 1g | Sodium: 272mg | Potassium: 248mg | Fiber: 2g | Sugar: 1g | Vitamin A: 185IU | Vitamin C: 16mg | Calcium: 50mg | Iron: 1mg

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