Roasted Pepper Romesco

Serve as a dip for some toasted sourdough. Also makes a wonderful sauce for BC spot prawns, a spread for a grilled cheese sandwich or a crust for a roasted piece of fish.

• 6 red, Maestro™ Sweet Bell Peppers, roasted, peeled, seeded
• 2 cloves garlic, crushed
• ½ cup Spanish extra virgin olive oil
• 1 cup toasted slivered almonds
• 2 Tbsp. sherry vinegar
• 1 Vivo™ Belgian Endive
• goat cheese
• sea salt and cracked black pepper

Instructions:

1. Roast Maestro™ peppers at 375ºF for 25 minutes. Let cool, peel and seed.
2. Purée peppers, garlic, almonds, olive oil and sherry vinegar. Make sure purée/dip is thick. Adjust by adding more nuts to add body. Add salt and cracked black pepper to taste.
3. Serve with Windset Farms™ Vivo™ endive as a “spoon” and sprinkle with goat cheese.