Yield: 2 to 4 servings
For the sauce
8 ounces roasted, peeled and seeded Marconi or red bell peppers (approximately 3 large peppers)
2 cloves garlic, peeled, smashed and roughly chopped
1 tablespoon hazelnut oil
1 tablespoon plus ¼ teaspoon chili oil
1 ¾ teaspoons salt
1 ½ cup blanched unsalted hazelnuts
For the baked goat cheese skillet or casserole
½ cup plus 2 tablespoons romesco sauce
4 ounces plain goat cheese
1 tablespoon chopped Marcona almonds for garnish
2 sprigs flat leaf Italian parsley for garnish
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Serve with your choice of toasted breads, crostini or crackers
Notes: This sauce recipe makes enough sauce for 2 baked skillets or casseroles of dip. You will have sauce left over. You can freeze half of this sauce for up to 3 months in airtight containers. It may also be used as a condiment with fish and grilled meats or roasted vegetables. It can be mixed into scrambled eggs. Use it as a condiment for sandwiches, toss it with hot pasta and vegetables, or use it as a dip with crudites.
• The romesco sauce for this appetizer gets its unique flavor from the use of hazelnuts and hazelnut oil. Blanched, unsalted hazelnuts are readily available online. The hazelnut oil is available at Vom Fass in Maplewood. If hazelnuts aren’t available, substitute unsalted, blanched almonds for the nuts and use grapeseed oil in place of hazelnut oil.
1. Place the peeled roasted peppers in a bowl, then add the garlic, hazelnut oil, chili oil, salt and hazelnuts. Stir to combine.
2. Transfer to the bowl of a food processor or to bullet blender and pulse until the mixture is homogenized but still chunky.
3. Preheat oven to 350 degrees.
4. Place 1 cup plus 1 tablespoon sauce in a small skillet or ovenproof casserole. Swirl to cover the dish evenly.
5. Top with 4 ounces of goat cheese. Bake for 15 to 20 minutes, just long enough to warm the goat cheese.
6. Top with chopped Marcona almonds scattered across the cheese. Garnish with parsley.
7. Freeze leftover sauce for later dishes.
Per serving (based on 4): 278 calories; 25g fat; 6g saturated fat; 13mg cholesterol; 9g protein; 6g carbohydrate; 2g sugar; 3g fiber; 1,149mg sodium; 75mg calcium