Roasted Red Pepper Almond Spread

Langkah-langkah

1. Preheat oven to 375°F.
2. Spread the almonds on a rimmed baking sheet, and bake for about 4 minutes or until golden and lightly toasted. Let cool.
3. In a food processor, combine the drained tomatoes, pepper flakes, garlic, orange zest, and cooled almonds. Process until smooth, about 1 minute.
4. Meanwhile measure the oil drained from the tomatoes, and add olive oil as needed to make ¼ cup total. Add the oil to the processor along with the roasted peppers, vinegar, orange juice, and salt, and continue processing until smooth.
5. The spread can be made up to 4 days in advance, covered, and refrigerated until needed. Let come to room temperature before serving.