Romesco and Roasted Vegetable Bruschetta
I made this bruschetta for a dinner party and it was a hit! the romesco can also be used to pair with meats, in pasta, in salads or as a dip of its own.
You can you use sliced French baguette if you prefer that over sour dough, what ever you prefer.
Ingredients:
16 oz. can of roasted bell peppers, drained
14.5 can of fire roasted tomatoes
2 cloves of garlic
2 tsp red wine vinegar
1/4 cup parsley
1/4 cup olive oil
1/2 tsp cayanne pepper
1 tsp smoked paprika
Salt/pepper to taste
1/4 cup unsalted, dry toasted slivered almonds
To top:
1 head of garlic, roasted
1 zuchini, diced
1 squash, diced
Salt/ pepper to taste
Loaf of Sourdough, sliced and toasted
1/3 cup grated parmesan cheese
Directions:
Preheat oven to 375 degrees F.
Peel and discard the papery outer layers of the whole garlic bulb. Leave intact the skins of the individual cloves of garlic. Using a sharp knife, cut 1/4 to a 1/2 inch from the top of cloves. This exposes the individual cloves of garlic. Put in aluminum foil and drizzle with olive oil. Wrap it in the foil.
Add diced zucchini and squash to a baking sheet, coat with tbsp olive oil and salt/pepper. Add the foiled garlic head and bake for 30 minutes.
Brush the sourdough with olive oil and season with salt and pepper. Add to the oven with the veggies for the last 10 minutes.
Add all the romesco sauce ingredients, (except the olive oil) to a food processor or blender. Blend, starting on low and increasing the speed as you are able to gain traction. Once the ingredients are mostly blended, start drizzling in the olive oil while running the blender. Blend until you reach your desired consistency (I like my romesco sauce pretty creamy, but you might prefer it with a more chunky texture).
Once cooled, squeeze the roasted garlic cloves out of their skin. Mash with fork then spread in onto the toasted sourdough slice. Top the bread with the romesco and roasted vegetables.
Garnish with some grated parmesan cheese.
