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.
Ingredients
- 4 ounces roasted red peppers try piquillo peppers
- 2 ounces sun dried tomatoes
- ¾ cup grated Manchego
- ½ cup roasted Marcona almonds
- ½ cup extra virgin olive oil
- 2 teaspoons minced fresh rosemary
- 1 garlic clove
- Kosher salt to taste
Instructions
- ►Add ingredients to a food processor and pulse until smooth. Add salt to taste.
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.
