Leeks Romesco with Crumbled Garrotxa Cheese


  • 0.25 cup(s) blanched whole unsalted almonds
  • 2 clove(s) garlic
  • Salt and cayenne pepper
  • Crusty sourdough bread
  • 4 ounce(s) crumbled Garrotxa or other tangy
  • 2 plum tomatoes-peeled
  • 1 small red bell pepper
  • + 5 more ingredients
    • 0.5 cup(s) plus 2 tablespoons extra-virgin olive oil
    • 0.5 cup(s) cubed firm-textured white bread without crusts
    • 0.25 cup(s) chicken stock or low-sodium broth
    • 3 tablespoon(s) sherry vinegar
    • 6 medium leeks

1. Lightly brush the bell pepper with olive oil and roast it directly over a gas flame or under the broiler, turning frequently, until charred all over. Transfer to a bowl, cover with plastic wrap and let stand for 15 minutes. Peel, core and seed the pepper and cut it into thick strips. 2. Meanwh...

View full recipe at Food & Wine


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