Starters
Roasted pepper pate
Sweet and smoky vegan spread of roasted red peppers and almonds.
VegetarianVeganGluten-free
Ingredients
- 300 g roasted red peppers
- 50 g toasted almonds
- 1 garlic clove
- 1 slice of toasted bread
- 30 g extra virgin olive oil
- 1 teaspoon sherry vinegar
- 1/2 teaspoon smoked paprika
- Salt to taste
Step-by-step
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- Put the garlic and the almonds in the mixing bowl and blend 8 sec/speed 7.
- Add the chopped toasted bread and blend 5 sec/speed 6.
- Add the drained roasted peppers, the vinegar and the paprika.
- Blend 20 sec/speed 6 until you get a paste.
- With the blades running at speed 4, add the oil through the lid opening.
- Add salt and blend 15 sec/speed 6 until creamy.
- Check the salt seasoning and the texture, which should be spreadable.
- Transfer to a bowl and let it rest before serving.
Tips
- If you use canned peppers, drain them very well.
- The smoked paprika adds a very characteristic flavor.
- Serve on toast or as a sauce for vegetables.
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