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.
|Sweet red bell peppers||6 , roasted, peeled and seeded (Maestroa)|
|Garlic||2 Clove (10 gm) , crushed|
|Extra virgin olive oil||1/2 Cup (8 tbs)|
|Toasted slivered almonds||1 Cup (16 tbs)|
|Sherry vinegar||2 Tablespoon|
|Belgian endive||1 (Vivoa)|
|Goat cheese||1/2 Cup (8 tbs)|
|Sea salt||To Taste|
|Cracked black pepper||To Taste|
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.
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