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Manchego and Marcona Almond Spread


Manchego and Marcona Almond Spread
A bright spread that can be simply enjoyed on grilled bread or used as a condiment on sandwiches. It also pairs well with the Ham and Potato Spanish Omelette.
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Ingredients
  1. 4 ounces roasted red peppers (try piquillo peppers)
  2. 2 ounces sun dried tomatoes
  3. ¾ cup grated Manchego
  4. ½ cup roasted Marcona almonds
  5. ½ cup extra virgin olive oil
  6. 2 teaspoons minced fresh rosemary
  7. 1 garlic clove
  8. Kosher salt, to taste
Instructions
  1. ►Add ingredients to a food processor and pulse until smooth. Add salt to taste.
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Jackie Botto

Jackie Botto is the food stylist and photographer for the Philadelphia cheese mecca, Di Bruno Bros. and the curator of their blog series, In the Kitchen with Jackie.

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