Roasted Pepper Spread

Eat this flavorful dip on toasted bread, in a sandwich, or as part of a veggie platter.

MAKES ONE 8-OZ (250-ML) JAR | PREP TIME: 15 MINUTES | COOK TIME: 40 MINUTES

• INGREDIENTS

• 1 RED BELL PEPPER, CHOPPED

• 1 YELLOW BELL PEPPER, CHOPPED

  The Seasonal Pantry: 75 Recipes to Waste Less and Enjoy More Benoît Castel

• 1 RED ONION, CHOPPED

• 14 OZ (400 G) HEIRLOOM TOMATOES, CHOPPED

• 3 GARLIC CLOVES, CRUSHED

• 1 SPRIG THYME

• WHOLE BLACK PEPPERCORNS

• SALT

• OLIVE OIL

• 3 ½ OZ (100 G) RAW ALMONDS

DIRECTIONS

Preheat the oven to 430°F (220°C) and line a baking sheet with parchment paper.

Place the peppers, onion, tomatoes, garlic, thyme, and peppercorns on the prepared baking sheet. Sprinkle with a pinch of salt and drizzle with olive oil.

Roast for 25 to 30 minutes until nicely browned. Turn off the oven and add the almonds to the baking sheet to lightly toast, about 10 minutes. Remove from the oven and let everything cool to room temperature.

Blend the vegetables and almonds in a food processor with another drizzle of olive oil until smooth.

Store in an airtight jar in the fridge for up to 1 week.

Excerpted from The Seasonal Pantry by Benoît Castel. Photography by Guillaume Czerw. Reproduced by permission of Tra Publishing. All rights reserved

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